Cheesy, gooey, hot spinach and artichoke dip with a little kick. It’s okay lactose intolerant person, this is for you. This recipe is made fresh and flavorful to taste better than your average restaurant style artichoke dip. I served it to a group of cheese-loving, dairy-eating ladies and they ate it all up! It’s a lot healthier than an average dish of the dairy version of this dip, as the soy cream cheese and dairy free shreds are low in saturated fat and cholesterol free. I even used light mayonnaise to make it healthier.
Just know, real mayonnaise is completely dairy free. I try to point this out as much as I can, because I’ve noticed a general misconception that mayo is associated with dairy. Either people associate eggs as being dairy, or just mayo as being made with cows milk, but real mayonnaise is made only with eggs–no cow products at all. The Best Foods mayonnaise I used contains the following simple ingredients: soybean oil, water, whole eggs, vinegar, salt, sugar, and lemon juice. No lactose whatsoever. It’s an important ingredient in most artichoke dip recipes.
The other dairy free ingredients I used were Trader Joe’s This is Not a Tub of Cream Cheese, This is a Tub of Non-Dairy Spread, though I also recommend using either Tofutti Cream Cheese and/or Tofutti Sour Cream. I used Daiya Mozzarella Style Shreds to substitute real cheese, but I recommend Trader Joe’s Soy Mozzarella as well. For the second cheese you can use real Parmigiano Reggiano, which is said to be completely lactose free due to the process it is made and aged. But to keep this dish completely dairy free, use Galaxy Foods Vegan Grated Parmesan or Parma! instead. Last but not least, in every recipe that calls for butter, I replace it with Smart Balance Light Buttery Spread, which is completely dairy free, yet still tastes amazingly like real butter.
Cooking all these non-dairy ingredients together really brings out their dairy flavor. Eating them all separately and cold makes you never want to buy them again-so don’t do it! Combine them by cooking with other ingredients and spices to get the same level of comfort food satisfaction. I absolutely love this spinach artichoke dip.
1 large bag fresh baby spinach
2 cans artichoke hearts, chopped
1 medium size yellow onion, chopped
2 tablespoons minced garlic
1 teaspoon red pepper flakes
2 6oz containers This is Not a Tub of Cream Cheese
1 cup real mayonnaise
2/3 cup plus 1/4 cup grated parmigiano reggiano or Vegan Grated Parmesan
3/4 cup plus 1/4 cup Daiya Mozarella style shreds
3 tablespoons Smart Balance Light Buttery Spread
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1. Chop up your onion, artichokes, and garlic. Melt the Smart Balance Light Buttery Spread in a large saucepan over medium heat.
2. Once melted, toss in the onions and cook until translucent, about five minutes. Throw in the minced garlic and cook for 30 seconds with the buttery onions.
3. Add red pepper flakes, sea salt, and black pepper to the pan, immediately followed by all of the spinach. Spinach takes up a ton of space when first added, so it will be easier to add it to the pan in portions. It will cook down quickly. Cook spinach in butter, onion, and garlic mixture for 2-3 minutes once all added.
4. Remove pan temporarily from heat. With a slotted spoon, remove the spinach, onion, and garlic from the pan, leaving as much flavored butter behind as possible. Set spinach mixture aside. I set my spinach on a cutting board and chopped it up to make it more manageable to eat.
5. Add the artichokes to the remaining flavored buttery liquid in the pan and return to heat. Cook until the liquid is cooked off and the artichokes begin to brown. Add more Smart Balance if needed.
6. While artichokes are cooking create the base for your dip. Preheat the oven to 375 degrees Fahrenheit. Soften the tubs of non-dairy cream cheese in the microwave for 30 seconds. You want them to be easy to work with. Add the non-dairy cream cheese to a large mixing bowl.
7. Add mayonnaise to the non-dairy cream cheese and combine until smooth.
8. Next add 3/4 cup mozzarella shreds and 2/3 cup Parmigiano Reggiano or parmesan alternative, spinach mixture, and browned artichokes to the cream cheese and mayo mixture. Stir until well combined.
9. Transfer to a large baking dish and top with remaining mozzarella and parmesan. Cook for 15 minutes, or until mixture is hot and bubbly. Cooking these non-dairy ingredients together is the key to their delicious dairy taste. When I served this dish, no one could tell it was dairy free.