Wednesday, December 5, 2012

Creamy spinach dip

I was in a bit of a bind. I really wanted to make a spinach dip for a friend's wedding shower, but it had to be (1) vegan, because that's how I roll, (2) soy-free, because no one wants to see me go all She-Hulk from the weird reaction I have to soy, and (3) nut-free, because the bride-to-be has nut allergies. How do you make something vegan that's creamy without either soy or nuts? There are three keys: artichokes, tahini, and a good food processor!

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.


  1. I wonder how it would be with almond butter instead.

    1. I feel like the tahini has more of that sharpness that you would get from the sour cream in the regular version, and that it's considerably thinner than the almond butter. But maybe if you diluted the almond butter with some almond milk and maybe a teaspoon of vinegar? Just to give it that sharpness.