|Vegan Spinach and Artichoke Dip|
By now, you know that little gives me more pleasure than recreating recipes traditionally recognized as delicious AND blatantly unhealthy. These hurts-so-good “comfort food” dishes are my absolute favorites to mess with, because a healthified victory means everybody wins! You get your familiar flavors, textures and satisfaction, and I get the sneaky knowledge that I’ve kept your immune system, blood sugar, hormones and brain happy!
With Superbowl Sunday coming up, I thought it apt to experiment with an improved version of the classic Spinach and Artichoke dip. Utterly drowned in sour cream, cream cheese and mayo, original recipes for this dip are a clogged artery waiting to happen. Plus, all that dairy is sure to cause a congestion/breakout hangover tomorrow!
My vegan version isn’t quite as…gooey?...perhaps as the traditional, but it is just as rich and yummy! Plus, you can eat significantly more of it before you hit the proverbial “wall”. I think my Pine Nut Cream does a bang-up job substituting all that dairy, and I absolutely love its toasted flavor.
My other secret weapon in this recipe is nutritional yeast—the go-to “parmesan” of the vegan world, which adds an extra salty bite. Nutritional yeast is also a great source of B vitamins, particularly B12. B vitamins are tough to come by in the plant-based world, since they’re mostly found in animal protein. So I consider nutritional yeast a vegan pantry staple!
This dip is fabulous with raw, cut up veggies or tortilla chips…the latter of which is my preference, to be honest :).
I hope my recipe shows up on your coffee table during this Superbowl, and I’ll wager your guests scoop up every last bit!