Dairy-Free Spinach and Artichoke Dip with Gluten-Free Crackers
A warm and comforting dairy-free spinach and artichoke dip served with crispy gluten-free crackers. Perfect for sharing!
Ingredients
- 1 can (14 oz) Artichoke hearts (canned, water-packed), drained and chopped
- about 285 g Frozen spinach, thawed and squeezed dry
- about 225 g Dairy-free cream cheese alternative
- 1/2 cup Dairy-free mayonnaise
- 2 tbsp Nutritional yeast
- 2 cloves Garlic, minced
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 box Gluten-free crackers
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2In a large bowl, combine the 1 can (about 400 g) artichoke hearts, about 285 g frozen spinach, about 225 g dairy-free cream cheese alternative, 1/2 cup dairy-free mayonnaise, 2 tbsp nutritional yeast, 2 cloves minced garlic, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3Mix these ingredients together thoroughly until everything is evenly distributed and well combined.
- 4Transfer the entire mixture into a baking dish.
- 5Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The dip is ready when it is heated through and appears bubbly around the edges.
- 6Serve the warm dip immediately with the 1 box of gluten-free crackers.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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