I had to make one of my party-favorites into a dairy-free and vegan version for myself and for my other dairy-sensitive friends! As I quote my friend who tried it, “wait, this doesn’t have any dairy in it?” with a perplexed face. Well… I nailed it.
Nowadays, there are SO many great options for non-dairy products that we actually have a choice in which one we prefer. When it comes to cream cheeses, I typically prefer Kite Hill’s product, which is made from almond milk, and what I used for this recipe. You can also sub out the mayonnaise I used for vegan mayo and then this recipe is 100% vegan as well.
- 16 ounces frozen chopped spinach defrosted and drained
- 14 ounce can artichoke hearts (not marinated) drained
- 18 ounce container dairy free cream cheese (I used Kite Hill)
- 1/2 cup mayonnaise use vegan mayo to make recipe vegan
- 1/3 cup dairy free sour cream
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 cup dairy free Parmesan cheese I used Violife and grated it fresh
- 1/2 teaspoon sea salt
- 1 cup dairy-free Parmesan cheese for topping
If you want to quickly defrost your spinach, remove it from the packaging and place it in a mesh strainer and run warm-hot water over it and slowly break it up with your fingers. Be sure to really strain all the water out. You can first use your hands to squeeze it out but I suggest wrapping it in paper towels or a kitchen towel to remove the excess.
Add drained spinach to a medium mixing bowl.
Drain artichoke hearts and chop into about 1/4 inch pieces. Squeeze out any excess liquid and add to the spinach.
Add all other ingredients to the bowl and mix until well combined.
To serve cold:
Refrigerate for about 1 hour before serving
To serve hot:
Preheat oven to 350 degrees
Transfer mixture to a heat proof baking dish. This is the time to top with your optional extra dairy free Parmesan.
Bake until melted, about 20 minutes.