This dip was not only wonderfully creamy, but it really captured the flavor of a traditional spinach dip. If I didn't tell them, I don't think anyone would've known it was dairy-free.
Creamy Spinach Dip
2 (15 oz) cans quartered artichoke hearts
1/2 to 3/4 cup vegan mayo (to desired creaminess)
1/4 cup tahini
1 tsp onion powder
1 pkg frozen chopped spinach, thawed and squeezed to drain
1 can diced water chestnuts
In a food processor, blend artichoke hearts, mayo, tahini and onion powder until smooth and creamy. Add water chestnuts and spinach and pulse until well combined.
I served the dip on carrot chips for a gluten-free option, and also in little tortilla chip scoops topped with a little shredded carrot for the more traditional hor d'oeurvre feel.