Not only can plant-based diets be good for people and better for the planet, but they taste amazing too! I've been working with my own family and our diets, eating less and less meat each week it seems. So, I'm taking the #MeatlessMondayNight challenge to spark real change.
Adopting a more plant-based diet can start with making a change just one day a week – so why not start by sidelining meat during Monday Night Football games this season?
One of my favorite dips in the world is spinach and artichoke dip. I had a great recipe for it years ago that I kept tucked away even though I haven't made it in a while. Today I decided to take that recipe out, dust it off, and give a good dairy-free once over.
This dairy-free take on my spinach and artichoke dip also happens to be vegan friendly, and just as amazing and delicious as the original, if I do say so myself. Actually I really think it's better!
I served my dip warmed, but this would make for just as tasty of a cold dip too is that's your preference.
For my gameday spread, I decided to go with fresh vegetables and some vegetable and grain tortilla chips; all perfect for scooping and dipping up every last bit that I dished out. I did manage to save some aside to made a nice spread on a sandwich for dinner sometime this week though. Yum!
I kept this dip creamy and 'cheesy' by using nutritional yeast for the first time. I was a little skeptical and even scared at first, but honestly - it tastes amazing! I found the nutritional yeast in the bulk section of my local grocery store, though it won't hurt the recipe too much if you decide to leave that out.
Silk’s plant-based beverages and yogurt alternatives are extremely versatile in the kitchen and can be used to create delicious meat and dairy-free (or vegan) versions of your go-to tailgating recipes such as this one. You can find a list of stores that carry Silk products here.
This is definitely one of my favorite meatless game-time dishes. If you too are feeling inspired, feel free to take the #MeatlessMondayNight challenge this football season too!
Visit Silk Sideline Meat for recipes and a chance to win a giveaway! (This website will be going live on September 14th!)
Vegan Spinach & Artichoke Dip
Servings: 8 • Size: About 1/2 Cup • Calories: 156.1 • Fat: 8.4 g • Carb: 14.7 g • Fiber: 6 g • Protein: 4.9 g • Sugar: 1.1 g • Sodium: 265.4 mg
1/3 C. Onion, Chopped
2 Garlic Cloves, Minced
1 (14.5 Oz.) Can Quartered Artichoke Hearts (in Water), Drained & Chopped
8 Oz. Tofu Cream Cheese
1/3 C. Reduced Fat Veganaise (Vegan Mayo.)
1/3 C. Water Diced Chestnuts, Chopped
1/4 C. Nutritional Yeast
2 Tbsp. Silk Unsweetened Soy Milk
10 Oz. Frozen Chopped Spinach, Thawed & Drained
1/2 Tsp. Paprika
Salt & Pepper to Taste
Preheat the oven or grill to 350 degrees F.
Lightly coat the inside of a small skillet with non-stick cooking spray and cook the onion and garlic over a medium-high heat for 5-10 minutes or until softened and caramelized.
Combine the cooked veggies with the artichoke, 'cream cheese', veganaise, water chestnuts, nutritional yeast and soy milk until creamy and well blended.
I used this Unsweetened Silk Soy Milk, but any of the Unsweetened Silk Milk products would work here.
Add in the spinach and stir until just combined.
If you over stir it with the spinach it will turn the mixture green. Eek!
Transfer the mixture into a medium over safe skillet and place in the oven to bake for about 15 minutes or until the edges are beginning to brown.
I topped mine with just a bit of dairy-free mozzarella, but this is really unneeded.
Carefully remove the skillet from the oven once done.
Sprinkle the paprika over the top and serve right away.
Enjoy with your choice of dippers!
You could also serve this dip as a cold snack, just omit the baking part of these instructions.
This conversation is sponsored by Silk. The opinions and text are all mine.