This easy dip recipe is perfect as a starter or nibble dish to share with friends coming over for dinner.
The original recipe uses cream cheese and parmesan to make a rich dip, but in this vegan version, we have replaced dairy with other tasty and nutritious ingredients.
Also, this recipe is gluten-free and nut-free, perfect for those with food allergies and intolerances. If you want to discover more allergen-friendly recipes just our super-easy Smart Search function!
This dairy-free spinach and artichoke dip is prepared with a creamy blend of white beans, tahini, and nutritional yeast, spiced up with black pepper and cayenne pepper.
Together these ingredients give all the flavour and nutrients you need to make this vegan dip recipe shine:
White beans provide proteins, fibres, and iron and when blended they give a smooth and rich consistency to the cream.
Nutritional Yeast is a great substitute to parmesan, and it has a salty nutty flavour. It’s also high in B-group vitamins, which support your metabolism.
Tahini is a raw sesame paste, and it provides those nutrients which might lack in a vegan diet like calcium, iron, and proteins.
Most recipes for spinach and artichoke dip use frozen spinach, but we wanted to show you how easy it is to use raw fresh spinach instead. And the whole dish will just taste better!
This quick dip recipe is best enjoyed hot or warm and make sure you prepare some crunchy wholemeal pitta to help you dip in.