Go Back
Delve into the vibrant world of flavors with a Dairy-Free Baked Spinach and Artichoke Dip, perfect for your festive St. Patrick's Day gathering. This appetizer not only celebrates plant-based goodness but also caters to a crowd without compromising on taste. Rich in nutrients and bursting with flavor, this dip is an excellent fusion of fresh spinach and tangy artichoke, combined with creamy dairy-free alternatives.
Print

Dairy-Free Baked Spinach and Artichoke Dip for St. Patrick's Day

This creamy and flavorful dip is a perfect dairy-free appetizer for any gathering, especially on St. Patrick's Day. It's easy to make and sure to please a crowd.
Course Appetizer
Cuisine American
Keyword appetizer, artichoke, dairy-free, dip, spinach, St. Patrick's Day
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 250kcal

Ingredients

  • 2 cups fresh spinach finely chopped
  • 1 can 14 oz artichoke hearts, thoroughly drained and chopped
  • 1 cup dairy-free cream cheese
  • ½ cup nutritional yeast
  • ¼ cup unsweetened almond milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • ½ cup gluten-free breadcrumbs optional

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine spinach, artichoke hearts, cream cheese, nutritional yeast, almond milk, garlic powder, onion powder, salt, and pepper.
  • Mix the ingredients until well blended and creamy.
  • Transfer the mixture into a baking dish, spreading it evenly.
  • Sprinkle gluten-free breadcrumbs on top if desired.
  • Bake for 25-30 minutes until bubbling and golden brown.
  • Remove from the oven and let cool for a few minutes.
  • Serve warm with gluten-free crackers, vegetable sticks, or tortilla chips.

Notes

For a festive touch, garnish with fresh herbs like parsley or chives before serving.