Happy 2013! The month of December flew by so quickly, I can hardly remember it. I hope you all had a wonderful Christmas and New Years! After an exhausting Christmas schedule, we decided to lay low for New Years. We celebrated at our house in style…sparkling pear cider, old school appetizers, and an early bed time. Yes, we are 80-year-olds trapped in younger bodies.
One of the appetizers I created for our mini shindig was this delicious spinach artichoke dip. Since I don’t buy things like cream cheese and Parmesan any more, I didn’t think it would be possible to create a tasty dip without dairy but keeping the original flavor. There are quite a few dairy-free versions out there, but most include some type of beans or vegan cheese shreds, which we also can’t have here anymore (the only vegan cheese shreds that Sweet Pea can eat contain pea protein, which we discovered makes Tom sick because it’s too close to beans. Oy.).
While this version isn’t nearly as decadent as it’s dairy-filled cousin, it does have a great flavor and is perfect for those occasions when you need something different for a party. I used frozen spinach and artichokes here, but feel free to use fresh or canned instead. I don’t think I’ve ever seen a fresh artichoke in Wisconsin that looks good enough to eat.
Creamy Spinach Artichoke Dip
8 oz. cream “cheese” (I use the Tofutti brand non-hydrogenated)
1/4 c. vegan or regular mayonnaise
1 Tbsp. lemon juice
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. kosher salt
Dash of cayenne pepper to taste
8 oz. frozen chopped spinach, thawed and drained
8 oz. frozen artichoke hearts, thawed and chopped
Preheat your oven to 350 degrees and grease a small 7×11″ casserole dish. Combine cream “cheese” through cayenne in a mixing bowl, and stir thoroughly. Add spinach and artichokes, and stir to combine. Pour into prepared casserole dish, and bake for 30 minutes or until the dip is bubbly and brown around the edges. Serve with crackers, toast points, or fresh veggies for dipping!