Graveyard Spinach & Artichoke Dip topped with Halloween tortilla chips, perfect for all those spooky spreads!
Vegan | Gluten-free | Soy-free
We’re still on a roll with the Halloween recipes this week. Here’s a savory dip that is perfect for all your Halloween parties: Vegan Graveyard Spinach & Artichoke Dip.
I’ve been dying to make a vegan version of one of my favorite childhood dips! There’s definitely something about spinach and artichokes combined with garlic and a creamy sauce, that makes this dip perfect. So, after a couple of tries and combos, I finally hit the right one! Here’s how to prepare this delicious vegan dip, perfect for Halloween, with an easy and fun recipe.
The recipe:
One of my favorite things about veganizing traditional recipes is that you get total control of what’s in it. Usually, that comes with leaving out really unhealthy ingredients like sour cream and cheese. Artichokes and spinach hold multiple health benefits, like good digestion, lower blood pressure, and low cholesterol, and those are enhanced when the traditional dairy ingredients are removed. All that combined with the delicious taste of garlic, cashews, and almond yogurt, it’ll be one of your favorite recipes from the first time you make it.
This Graveyard Spinach & Artichoke Dip can be prepared within minutes for a deliciously creamy that you can show off at your next get-together. Ideal to be served warm, along with rolls, tortilla chips, baguette, cauli-wings, crackers, veggies… or to eat by the spoonful; very tempting!
Vegan Graveyard Spinach & Artichoke Dip Variations
This dip is great as is, but you can add other ingredients to mix it up and customize the flavors to your liking. Here are other variations that would blow your mind:
- Sauteed onions
- Sun-dried tomatoes
- Cooked and crumbled vegan Italian sausage
- Chopped olives
- Vegan Bacon Bits
- Shredded jackfruit
- Sauteed mushrooms
- Fresh basil
- Vegan-friendly breadcrumbs
Notes:
- For the tombstone tortilla chips, use my Halloween Tortilla Chips recipe.
- You can make the dip a day in advance and keep in the fridge until ready to cook.
- Frozen or fresh spinach? I think using fresh is easier but you can substitute frozen if needed. Make sure to thaw the spinach in advance, drain it and squeeze out as much liquid as possible, then add with the rest of the ingredients.
Leftovers? If I’m lucky enough to have some of this dip left I keep it in the fridge for up to five days then scoop out a few spoonfuls and microwave briefly until heated through.
Other ingredients:
Ingredients
Procedure
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