Vegan Spinach & Artichoke Dip

I have been on a vegan frenzy lately after a bit of a health scare with my boyfriend this past month.  We have decided to start incorporating more plant based food into our everyday routine.  Let me start off by saying, this is not going to happen over night.  It has been quite the struggle figuring out what to buy and what ingredients mean what on labels, but overall it has been a pretty good experience.  I bought the Oh She Glows Cookbook to start off with and have been testing out the recipes one by one.  To be honest, they are really good and most of them are super easy!  In the last year, I have been having a hard time with meat and after watching lots of documentaries and reading a ton of books, I am trying to make a conscious effort to avoid meat when possible and substitute plant based foods.

This week, I am in Arizona enjoying the sunshine and getting a ton of content prepped for the next month!  I am very excited to have a week off from my 9-5 and spend a good amount of time working on my blog.  This morning my Mom tried out a new recipe [a spin off of an Oh She Glows] so I figured I would share it on the blog.

What you’ll need:

1/4 cup bread crumbs

2 tablespoons olive oil

1 canned corn

1 can of white kidney beans, drained

1 can of pinto beans, drained

1-2 jalapeños, to taste

1 package of organic frozen spinach, chopped [thaw and squeeze dry]

1 medium onion

3 garlic cloves

1 jar/can artichoke hearts in water, drained and sliced

1 lemon, juiced

3 tablespoons, filtered water

1/2 teaspoon red pepper flakes

sea salt and cracked pepper, to taste

1 teaspoon basil & oregano

Preheat the oven to 375 degrees F.


Combine bread crumbs with one tablespoon of olive oil, mix with fingers, and set aside.

Heat the remaining 1 tablespoon of olive oil in a pan over medium heat.  Add onions and saute for about 5 minutes, until onions are translucent but not browned.  Add garlic, corn, artichokes and spinach.  Cook until spinach is wilted.

In a food processor [or blender] add both cans of beans, lemon juice, water, and all spices.  Mix until creamy, scraping the sides when necessary.  Add the puree to the sautéed artichoke and spinach mixture, stir well.

Pour the mixture into a medium baking dish, add the bread crumbs & vegan cheese over top and bake with a lid [tinfoil works too!]  After about 10 minutes, remove the cover and cook for an additional 10 minutes.  I like dips a little crispy on top, so I broil it for the last 2-3 minutes.  Make sure to watch closely as this will burn quick!  Let cool for about 5 minutes before serving with pita chips, or crackers of your choice.  Makes about 4 cups, serves 6 at around 280 calories per serving.


Beans can be substituted to your preference.

Vegan cheese can be sprinkled on top to help with browning.

previous arrow
next arrow


Vancouver Fashion, Lifestyle, and Body Positive Blog.


Anatoliy Simeonov

Looks very delicious. I have to try it.



Looks great! I eat vegetarian a lot, but not vegan as much. I thought I would miss the cream, but reading this recipe it sounds simply delicious!


Leave a Reply

%d bloggers like this: