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June 10, 2016

Warm Spinach and Artichoke Dip

by Anne Paddock

Warm Spinach and Artichoke Dip is a delicious appetizer that can be served at parties or when you want a savory snack to munch on. Inspired by the recipe for Artichoke Dip in Thug Kitchen’s Party Grub cookbook, Warm Spinach and Artichoke Dip offers an equal balance of spinach and artichoke hearts in a creamy (but low-fat), thick foundation of non-dairy milk, vegetable broth, and crushed roasted almonds. Onions, garlic, soy sauce, nutritional yeast, lemon juice, salt, and pepper bring the dip together in this crowd-pleasing recipe.

Spinach_and_Artichoke_DipWarm Spinach and Artichoke Dip (Makes about 3 cups or enough for 6-8 people to snack on)


  • 1/2 medium red onion, chopped
  • 1/2 glove elephant garlic or 1 glove regular garlic
  • 1 10 ounce bag frozen spinach, slightly thawed
  • 1 10 ounce jar whole artichoke hearts in water, drained
  • 1/2 cup unsweetened non-dairy milk
  • 2 teaspoons low sodium soy or Shoyu sauce
  • 1/4 cup roasted almonds
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 tablespoons whole wheat flour
  • 1/2 cup low sodium vegetable broth
  • 1/4 cup nutritional yeast
  • juice from 1/2 lemon
  • 1 teaspoons salt
  • 1/2 teaspoon pepperSpinach_and_Artichoke_Dip


In a small saucepan, place 1 teaspoon olive oil and heat on medium. Add the chopped red onion and cook 5-7 minutes until translucent.

Squeeze the garlic glove through a garlic press and add the garlic to the onion mixture, stirring constantly for 30 seconds until aromatic. Remove the pan from the stove and empty into a food processor.

Add the non-dairy milk and soy sauce to the food processor and process until the contents look like a paste.

Add the almonds to the food processor and pulse 10-15 times to crush the almonds in the mixture.

Add the artichoke hearts to the contents of the food processor and process 4-5 times, leaving the artichoke hearts in pieces. Set aside.

In a medium-sized sauce pan, pour 1 tablespoon of olive oil and heat on medium. Immediately add the whole wheat flour and stir to blend (not all the flour will absorb). Slowly drizzle the vegetable broth into the pan, stirring constantly for about 2 minutes until thickened.  Add the contents of the food processor and the spinach to the pan and heat for 3-4 minutes.

Add the nutritional yeast, lemon juice, salt, and pepper and stir to blend and heat through. Remove from the stove.

Transfer to a serving bowl and serve with carrots, celery sticks, crackers, green beans, or bread pieces.Spinach_Artichoke_Dip

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