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Roasted Artichoke and Spinach Dip {Vegan}

Karen McAthy
From "The Art of Plant-Based Cheesemaking, Second Edition" by Karen McAthy
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Canadian
Servings 4

Ingredients
  

  • 1 can artichokes in brine drained, reserve brine
  • 1 bunch fresh spinach
  • 1 tbsp oil Karen calls for grapeseed, but I used olive
  • 500 ml vegan ricotta get yours at Blue Heron
  • 3 cloves garlic peeled, crushed and minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp pepper black or white
  • 2 tbsp nutritional yeast (optional)

Instructions
 

  • Preheat oven to 375.
  • Place the artichokes on a baking sheet and toss well with the oil. Roast in the preheated oven, stirring once or twice, for about 20-25 minutes, or until golden brown in colour.
  • Remove from oven and set aside to cool.
  • In a frying pan over medium heat, add a little oil and then the garlic and spinach. Cook until softened, a minute or two.
  • In a high-speed blender, combine the spinach, garlic and lemon with a splash or the reserved artichoke brine. Pulse a few times to break everything up and mix it together.
  • Add the artichoke hearts and pulse again.
  • Add the vegan ricotta and pulse together again. Season with salt and pepper and pulse again. You can create a creamier dip by pulsing more, an chunkier dip by pulsing less.
  • Serve with crudités, bread and crackers. PS: this also makes a great pasta sauce, just thin it down with a little plant-based milk and the cooking water from the pasta.
Keyword vegan