The Best Spinach Artichoke Dip

This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarantee, this will give TGI Friday's version a run for its money!

Ingredients:

• 1 (14 1/2 ounce) can cannellini beans or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1 (14 1/2 ounce) can artichoke hearts, roughly chopped
• 8 ounces vegan cream cheese (I use Tofutti brand)
• 1/4 cup panko
• 2 tablespoons nutritional yeast
• 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional)

Directions:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

Recipe Testing: Crispy Eggplant and Garlicky Potato Dip (Skordalia)

Another winning recipe test for Terry Hope Romero's  new cookbook that I wanted to share!


I think I may be conquering my eggplant phobia once and for alI; I absolutely loved this recipe! The breading was delicious, plain panko perfectly seasoned with oregano, rosemary and thyme.  The "glue" to hold on the crumbs is not a runny, raw egg, but rather vegan mayonnaise. I used a pastry brush to coat the slices with the mayo, because it was a little thick.  Overall, I thought this technique worked nicely


Now, for the garlic lovers...
I present to you: Skordalia - Garlicky, Greek Goodness!

I was first introduced to this garlicky dip at L's uncle's house, attending their annual Greek family reunion Summer picnic. As I turned my head away from the whole lamb roasting on spit on the front yard, I was politely escorted over to a table where a small dish of creamy white something sat. "THIS", they proudly proclaimed, "is vegetarian!  And if you like garlic, you will LOVE it"!  Well, it was garlic-y, all right!!  I proceeded to eat the dip with cucumber slices and kalamata olives for the rest of the afternoon... I later found out that L's uncle makes his skodalia with egg yolks. *sad face* (BUT, I was vegetarian when I first tried it, so Vegan Police, stay away) So, needless to say, I was beyond excited when I saw Terry's vegan version on her recipe testing list!


My review:  
LOVED, directions were perfect. Served with Crispy Eggplant (photo above), I actually had no zucchini on hand and Terry's original recipe was crispy eggplant and zucchini. I loved the amount of garlic, and actually used an extra clove because mine were small. Skorda is garlic in Greek, so go big or go home.

Definitely will make again, probably for special occasions or a weekend, or a Greek-themed dinner. We might make little Napoleons with the Crispy Eggplant/Zucchini next time as an appetizer for a party, as suggested by my better-half ^_^