What better way to celebrate World Vegan Day than to make a delicious Spinach and Artichoke Dip? If you’ve ever eaten at Hollywood Studios’ Sci Fi Dine-In Theater Restaurant, you already know how good this is! Sci-Fi Dine-In With the holiday season upon us, there are recipes everywhere for […]
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What better way to celebrate World Vegan Day than to make a delicious Spinach and Artichoke Dip? If you’ve ever eaten at Hollywood Studios’ Sci Fi Dine-In Theater Restaurant, you already know how good this is!
With the holiday season upon us, there are recipes everywhere for sweet treats. Here is a recipe for a savory snack that we can’t wait to share with you!
Whether you are a vegan or not, this recipe is great for everyone! It is also a perfect appetizer to put out for any occasion. Disney Eats shared the recipe to celebrate World Vegan Day and we can’t wait to try it out!
Ingredients:
For Panko Topping:
1 cup panko-style breadcrumbs
1 cup grated plant-based Parmesan-style cheese substitute
1 tablespoon freshly chopped parsley
For Plant-Based Spinach Artichoke Dip
1 tablespoon water
1/4 cup chopped Spanish onion
1/4 cup chopped cauliflower
2 teaspoons canola oil
1 teaspoon chopped garlic
1 1/4 cups vegan chive cheese
Oat Milk, as needed
1 cup tights packed baby spinach leaves
1/2 cup chopped canned artichokes
1/4 cup diced red bell pepper
1 teaspoon Tajin seasoning
For Dippers:
Red pepper strips
Cauliflower florets
Carrot Sticks
Pita Chips
Directions for Panko Topping
- Preheat oven to 350° F. Line a baking sheet with parchment paper
- Stir the breadcrumbs and plant-based Parmesan-style cheese on baking sheet
- Bake for 5-7 minutes, stirring once, until golden brown
- Cool for 10 minutes. Add fresh parsley and set aside
Directions for Plant-Based Spinach-Artichoke Dip:
- Combine water, onion, and cauliflower in a small food processor. Purée until smooth; set aside
- Heat canola oil in a small skillet over medium heat for 5 minutes. Add chopped garlic and puréed cauliflower and cook for 3 minutes
- Add plant-based chive cheese and cook, stirring constantly for 5 minutes, until cheese is melted. If the dip is too thick, add 1 tablespoon of oat milk at a time and thin to desired consistency.
- Add spinach, artichokes, and red bell pepper. Cook for 4-5 minutes, until spinach is wilted, and artichokes are warm. Season with Tajin.
- Keep warm until ready to serve
To Serve:
Pour warm-spinach artichoke dip into a small bowl. Sprinkle panko topping on top and serve with vegetables and pita chips!
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