Vegan Spinach & Artichoke Dip
Hello & Happy Monday!!
Although the holiday weekend has passed and we may be limiting our indulgences.. I love football Sunday eats that are flavorful, creative, yet don’t lack nutrients!
Although I can’t tell you the first thing about football or any sport for that matter, I’m completely enamored with fun festive eats!
Especially, wonton cups! I find they add character, texture, table presence, have minimal calories, and can take an everyday recipe to a fab recipe.
With so many vegan alternatives, many are hard to replicate. One in particular is surprisingly spinach and artichoke dip! Most times I feel s though the texture is off and even the appearance is less appealing and that’s hard to even admit, because it naturally doesn’t have any aesthetic appeal to begin with.
What I love about this recipe and other wonton concepts is that it’s effortless, involves minimal ingredients, is affordable, can be made in bulk, packs lots of spinach, and no dairy!
If you love the classic spinach and artichoke dip, but want to skip the dairy and add more aesthetic appeal..
You have to try my recipe for vegan Spinach and Artichoke Dip Cups!
Why this recipe rocks:
Great for entertaining
Can be made in bulk
Packs more spinach
Serves 1 cupcake
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1 package vegan wonton wrappers (approximately 48)
- 1/4 cup Follow Your Heart vegan mayo
- 1/2 cup Follow Your Heart vegan parmesan
- 1/4 cup vegan sour cream
- 2 1/2 cups chopped spinach
- 1 15 oz can artichokes, chopped
- 6 oz Follow Your Heart vegan cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1 tsp red pepper
- Preheat the oven to 375 degrees and spray mini muffin tins with a non-stick baking spray. Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway. Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned and crispy. Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container. If you're planning on filling the cups right away you can make the filling while the cups bake.
- First, heat up the cream cheese in the microwave for about a minute or until soft and slightly melted. Then mix in the mayo, sour cream, garlic powder, and salt. Once all the ingredients are mixed in, add in the chopped spinach & artichokes, red pepper, parmesan cheese and mix until well combined.
- When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it. Using a spoon fill in the cups with a good amount of filling, top with additional red pepper and parmesan cheese and serve .