Vegan Spinach Artichoke Dip Recipe - Los Angeles Times
Spinach artichoke dip always wins. Everyone loves the bubbling cheese-topped, cream-cheese-filled classic, but it starts feeling a little heavy as the days get warmer. And it’s not the best option...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.
Cooking tools:
- Microplane
- Blender
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 10 whole artichoke hearts, freshly cooked or from a 10-ounce jar or can
- 6 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1 cup packed baby spinach leaves (about 1 ounce)
- Kosher salt
- ¾ cup roasted, salted Marcona almonds (about 3½ ounces)
- 2 tablespoons fresh lemon juice
- Piment d’espelette, Aleppo pepper, or other red chile flakes, to taste
- Chips or crackers, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Vegan Spinach Artichoke Dip Recipe
vegoutmag.com
An Easy Vegan Hot Spinach Artichoke Dip Recipe Perfect for Parties
lovetoknow.com
Spinach and Artichoke Dip
jescaher.com
Healthy Spinach Artichoke Dip (Vegan) Recipe
food.com
Vegan Spinach Dip with Artichokes - PantryLink Recipes
pantrylink.app
Spinach Artichoke Dip Recipe
happyherbivore.com
Spinach Artichoke Dip Recipe | Bite
biteoffox.com
Spinach Artichoke Dip Recipe: Best Flavor
gokitchenzone.com