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vegan artichoke spinach dip
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4.50 from 6 votes

Vegan Spinach Artichoke Dip

Plant-based spinach artichoke dip with chickpeas and sunflower seeds, a simple, healthy, and delicious dip that not only vegans will love.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Dips, Sauces and Dressings
Cuisine: American
Servings: 6
Calories: 187kcal
Author: Adina

Ingredients

  • a handful of frozen spinach See note 1
  • 1 jar artichoke hearts in oil about 6 artichoke hearts
  • ½ cup raw sunflower seeds divided
  • 1 can chickpeas divided
  • ½ cup nutritional yeast See note 2
  • 1 large garlic clove
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoon lemon juice
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon red chili flakes more or less to taste
  • 2 tablespoons cold water
  • 2 tablespoons chives
  • 1 tablespoon olive oil
  • ¼ teaspoon fine sea salt or Kosher, more or less to taste
  • 1 pinch black pepper
US - EU

Instructions

  • Thaw spinach: Place the spinach in a small saucepan and let thaw on medium-low heat, covered and occasionally stirring for about 5 minutes or until fully thawed. Place into a fine-mesh sieve and let drain and cool while you prepare the rest.
  • Drain the artichoke hearts and reserve 1 tablespoon of the oil. Next, drain the chickpeas, reserve ⅓ of the chickpeas for the topping. Reserve 1 tablespoon of the sunflower seeds as well.
  • Mix: Place the artichoke hearts, sunflower seeds (minus the 1 tablespoon reserved for the topping), chickpeas (minus the reserved ones), nutritional yeast (or Parmesan), garlic, mustard, lemon juice, coriander, cumin, red chili flakes, water, the reserved oil from the artichokes, some salt, and pepper in the food processor. Mix until creamy.
  • Squeeze the spinach well to remove excess water, chop finely and add to the dip. Finely chop and add the chives as well. Adjust the taste again.
  • Roast seeds: Heat a frying pan on medium heat. Add the reserved sunflower seeds and roast shortly until golden. Shake the pan often, and make sure you don't let them burn. Remove from the pan.
  • Roast chickpeas: Heat 1 tablespoon olive oil in the same frying pan. Add the remaining chickpeas and cook, shaking the pan often, until lightly brown and crunchy, about 10 minutes.
  • Top the artichoke dip with crispy sunflower seeds and chickpeas. Serve as suggested above.

Notes

  1. If you would like to use fresh spinach, see blog post for instructions.
  2. You can use vegetarian hard cheese for a vegetarian artichoke spinach dip or Parmesan, if you are not vegan or vegetarian.

Nutrition

Serving: 1/6 of the dip | Calories: 187kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1054mg | Fiber: 7g | Sugar: 2g