Spinach and Artichoke Dip

Photo Credit: Grandmother's Kitchen

Looking for the best vegan appetizer recipe? This delicious Spinach and Artichoke Dip recipe is not only vegan, vegetarian, dairy and gluten-free, but it’s also jam-packed full of nutrients that go down easy with every scrumptious bite. Spinach is a leafy green superfood that’s very high in calcium, iron, magnesium, manganese, phosphorus, potassium, riboflavin, thiamin, vitamin C, vitamin B6, vitamin A, and zinc - and it’s also high in niacin and selenium. Add a can of organic artichoke hearts to that, and you’re adding in bonus amounts of fiber, thiamin, and vitamin C, not to mention a host of other vital micronutrients.

For all of those traditional spinach and artichoke dip recipe lovers out there who had to give it up when they went vegan, this completely plant-based recipe is a dream come true. The hemp and cashew blend offers the creamy texture of cheese as well as a lower-fat option to dairy ingredients. And that dash of ground mustard powder, coupled with the tangy zest of lemon juice? It just brings the whole dish together into one big flavourful delight.*

Nutrition Facts for: Spinach and Artichoke Dip From Grandmother's Kitchen
Ingredients: Hemp bliss milk, raw cashews, garlic, lemon, salt, pepper, dry ground mustard, spinach, canned artichoke hearts, diced water chestnuts.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 364, Calories from Fat 157, Total Fat 17.5g 27%, Saturated Fat 3.9g 20%, Cholesterol 4mg 1%, Sodium 581mg 24%, Potassium 882mg 25%, Carbohydrates 45.1g 15%, Dietary Fiber 6.9g 28%, Sugars 5.1g, Protein 12.0g, Vitamin A 29%, Vitamin C 60%, Calcium 15%, Iron 26%

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