Spinach and Artichoke Dip - Vegan, Gluten-Free & Nut-Free
The most ultimate creamy crowd-pleasing party dip!
Ingredients
- 1/2 tbsp oil neutral tasting
- 5 cups tightly packed fresh spinach chopped
- 1 cup sour cream I used Tofutti brand
- 1/2 cup mayo I used Hellmans
- 1 can artichokes - water packed chopped
- 1 tbsp fresh lemon juice
- 2 chopped green onions
- 1 package french onion dip mix (approx. 31 grams)
Instructions
- In a non-stick skillet over medium heat, add oil and chopped spinach. Cook while stirring frequently until wilted (this should take about 1-3 minutes). Remove from heat, set aside to cool.
- In a mixing bowl add all other ingredients and mix well.
- Once spinach has cooled, add to mixing bowl and mix well.
- Transfer to airtight container and chill in the fridge for at least 30 minutes before serving.
Notes
* Frozen spinach does not work well in this recipe. If it's all you have on hand, I suggest draining well after cooking and cooling. ** If you are gluten-sensitive, just be cautious when choosing an onion soup package. Some do contain gluten, although in my experience, most do not :) *** I typically serves this with tortilla chips, but it's just next level unreal when you go old school pumpernickel bowl (assuming gluten is your bud!). **** This dip is meant to be served chilled or room temperature. Don't be daring and try to serve it warm... you will end up with a warm mess of mayo (eww!).