GF Recipes, Healthy Living

Spinach Artichoke Dip, Vegan and Gluten-Free

24 Comments 07 February 2012

Spinach Artichoke Dip, Vegan and Gluten-Free

Ordering appetizers at a restaurant is just plain fun.  It’s part of the dining out experience.  I’m not quite sure why they call them appetizers, because they actually take your appetite away.  How many times have you ordered an appetizer only to find that you no longer really needed to order dinner because you were quite full?  But you did order a meal, because that’s what you do when you go out for dinner.  You eat dinner.

Looking back at some of my old favorite appetizers, I have no idea why I didn’t have clogged arteries in my twenties.  Fried potato skins covered with melted cheese, sour cream, and bacon.  A fiesta nacho mountain slathered with queso and jalapenos.  And then there was the deadly Spinach Artichoke Dip.  Who could have an appetite after scooping up that rich dish with tortilla chips?

Although I now try to make healthier choices when dining out, I still get a hankering for some of those old favorites.  Not only can we find ways to make them gluten-free, but we can make them even healthier.

I’ve been playing with a Spinach Artichoke Dip that’s allergen-free, low fat, and filled with protein.  And while there’s no cheese, it has a slightly cheesy taste.  I’ve only tried it cold, but heat some up and let me know what you think!

Spinach Artichoke Dip

by Heather

Ingredients:

  • 2 15-oz. cans cannellini beans, drained
  • 1 15-oz. can artichoke hearts, drained
  • 2 cloves garlic
  • 1 T. olive oil
  • 1 T. lemon juice
  • 2 T. nutritional yeast
  • 1 c. packed spinach leaves
  • 1/2 tsp. sea salt
  • 1/4 – 1/2 cup of water

Directions:

1.  Place garlic and spinach in the food processor and process until the spinach leaves stick to the sides of the bowl.

2.  Add remaining ingredients except water and process until well combined.

3.  Drizzle 1/4 – 1/2 cup of water until it reaches the desired consistency.

4.  Serve with veggie sticks, gluten-free crackers or chips, or spread it on gluten-free sandwich bread.

Makes 2 cups

Readers, Dish!

  • What is your favorite appetizer?
  • What’s the unhealthiest appetizer you crave?
  • Have you ever tried to make a healthier version of a favorite?
This recipe is linked to:

Your Comments

24 Comments so far

  1. Alisa says:

    This looks so good! Love the use of beans. We used to do appetizer nights at home a lot, and still do them once in a while. Now it’s often homemade sushi rolls, but sometimes things like chicken strips. Husband loves those!

  2. This looks great. I do have a question for you, something I’ve wondered about. Why is nutritional yeast added to vegetarian dishes? I’ve been avoiding yeast so this is probably something I also need to avoid. Thanks!

    I’m also a fellow Nashvillian. :)

    • Amy Adler says:

      Shannon,

      I’m new to this blog but I just wanted to reply to your query about nutritional yeast. I’m vegan and have been using it for about four years. It is NOT the same thing as regular yeast. (In fact, on the container, it says “candida albicans free.”) It is grown on molasses and contains a full spectrum of essential amino acids and a ton of B vitamins. It has a cheesy flavor and we enjoy it on our popcorn. It’s added to vegetarian dishes for flavor and to bring up the nutrition (specifically B vitamins) content! It is a “superfood,” in my humble opinion. But it’s not the same thing as brewer’s yeast or other types. It must the nutritional type.

      • Heather says:

        Thank you, thank you, thank you, Amy. You explained it with far more expertise than I could have. I’m a new vegetarian dabbling in veganism…if not for my love of cheese. (I’m trying!!!) But nutritional yeast helps. As an expert, would you add more nutritional yeast to this recipe?

    • Heather says:

      Not just a fellow Nashvillian, but a gluten-free fellow Nashvillian??? We must meet!!! Fiddlecakes or A Matter of Taste? Let’s do it!

      So glad Amy beat me to it and answered your question about nutritional yeast. I too have a yeast intolerance. I don’t let that stop me from having an occasional slice of gluten-free pizza (from Matteo’s or Brixx’s. Have you tried them yet??). I’ll deal with the bloat for yummy gf pizza. But nutritional yeast does not bother me at all.

      We must meet!! Thanks so much for saying hi!

  3. It looks like a guacamole, but I bet it’s delicious! Must try this, Heather–thank you!

    xoxo,
    Shirley

  4. have been wanting up my dip repertoire, and this has just been pinned! Thank you!

    If you get a moment, our new blog hop opens again tonight, stop by and add a favorite recipe! It would nice to have some apps!

    Allergy Free Wednesdays@ tessadomesticdiva.blogspot.com

  5. I just found your blog, and I glad I did. Can’t wait to read through the recipes and ideas.( just subscribed to eamil)

    I love spinach artichoke dip, but could never figure out how to get rid of that mayonaise.. Love the bean idea and nutritional yeast.

    • Heather says:

      Thanks, Judee! I’m so glad you commented as now I know about your blog! Can’t wait to read how to peel an entire bulb of garlic in 30 seconds. :)

      My dip definitely isn’t creamy like a mayo dip, but what about adding a little veganaise? I’ll have to try it.

  6. Katie says:

    Looks delicious!

  7. Rogene says:

    Love it! I’m always looking for good non-dairy dip recipes.

  8. What a wonderful combination of flavors and vegetables in this dish! I am pinning this great dip :)

  9. My sister makes a delicious artichoke dip but it’s definitely the kind full of dairy. I love how you used beans in this one; I bet it’s delicious!

  10. What a great idea to use beans as the base. I made spinach and artichoke dip with sour cream for super bowl and was trying to figure out how to make it dairy free/soy free. Thanks for sharing this at allergy free wednesday! Hope to see you again next week.

  11. Ricki says:

    Yep, sure looks like you nailed it, all right! This looks spectacular. I love artie dip! My honey and I used to make full dinners of appetizers all the time. . . why haven’t we done that lately? This dip is making it to our next appetizer table! Thanks for submitting to WW this week, to. :)

  12. Jennifer says:

    Found this on the Allergy Wed Blog Hop. Sounds really good and I love the protein from the beans. Can’t wait to try!

  13. Leanne says:

    I’m always looking for healthy recipe ideas as I’m a very allergic health-nut foodie who loves to eat ;-)

    I’ve been looking for an artichoke dip recipe – and this is the perfect one! I’ve never made an artichoke dip with beans before, so I’m gonna experiment this week! Thanks :-)

    • Heather says:

      Leanne, experimenting is what we allergic health-nut foodies do best! Thanks for dropping by, and let me know how your experimenting goes!


Trackbacks/Pingbacks

  1. Looking for the first signs of your GF spring! - 21. Feb, 2012

    [...] Spinach artichoke dip anyone?! Or how about spinach pesto to dip R GF multigrain bread in or even better, a GF Pesto pizza! Here is the recipe for a Rudificly tasty GF pesto that packs the fresh local flavor you have been craving along with bringing some healthy veggies back into you and your families life! [...]

  2. Allergy Free Wednesdays #4 | Tessa the Domestic Diva - 18. Mar, 2012

    [...] Spinach Artichoke Dip @ Gluten Free Cat.  Another favorite dip, made allergy friendly! [...]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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