Restaurant-Quality Artichoke-Spinach Dip Recipe (Vegan, GF) from Chef Leander

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides tanginess with fewer calories

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free option with a cheesy flavor

Heat a medium hot pan and melt some vegan butter.

Add minced shallot to the pan and let it brown for a minute or two.

Add more vegan butter to the pan and let it melt to make a roux.

Combine tapioca flour and brown rice flour with the melted butter to create a paste.

Slowly add milk to the roux, allowing it to seize up and thicken.

Add one-third of a cup of the brine from drained artichokes to the mixture.

Add a bay leaf to the mixture and let it thicken further.

Incorporate roasted garlic into the mixture.

Add two tablespoons of sunflower nut butter, salt, and dill to the mixture.

Remove the bay leaf and scrape it off on both sides.

Add sherry vinegar to the mixture.

Stir in the artichoke hearts and wilted spinach (about a head of spinach) into the dip.

Transfer the mixture to a small casserole or al gratin dish for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens