Spinach & Artichoke Dip
It is Final Four weekend in both men’s and women’s basketball! If you are as excited as we are you will celebrate with snacks–lots of yummy snacks. This vegan take on the classic spinach-artichoke dip is perfect for serving friends while you watch your favorite team. Lightened up with creamy coconut yogurt and white beans, it’s healthy but still feels like a hearty party snack. Serve with your favorite seasonal vegetables or an assortment of crackers. My favorite crackers are these new grain-free ones made with nutrient-dense seeds like hemp and chia with cassava flour as a base. For a completely gluten-free option, substitute the boules for two halves of a seeded, baked spaghetti squash. Let the final four games begin!
Warm Spinach & Artichoke Dip
(makes 2 loaves)
15 oz can cannellini beans, drained
2 garlic cloves, minced
½ tsp salt
¼ tsp red pepper flakes
½ lemon, juiced
28 oz canned artichoke hearts, drained and roughly chopped
5 oz frozen spinach, thawed, squeezed of excess liquid, and finely chopped
16 oz container Anita’s Coconut Yogurt
1 cup shredded white vegan cheese divided (I recommend daiya farmhouse monterey jack style)
2 1-pound French boules (optional, for serving)
Garlic-rubbed crostini and crudites, for serving
Preheat oven to 350 degrees F. Add the beans, garlic, salt, red pepper flakes, and lemon juice to a blender or food processor and blend until smooth.
Add the chopped artichoke hearts and spinach to a large bowl. Top with the bean mixture and stir to combine. Add the Anita’s coconut and 1/2 the vegan cheese and stir until evenly distributed.
If using the boules, Cut a circle out from about two inches in from the edge and pull out most of the soft bread from the inside. Place each boule on a large sheet of aluminum foil and wrap up the sides, leaving the opening uncovered. Otherwise, lightly oil a square baking dish with coconut or olive oil.
Pour the dip into the prepared baking dish or distribute evenly between the hollowed-out bread loaves. Top with the remaining cheese. Bake until hot and the cheese has melted, about 30 minutes. Cool 10 minutes before serving.