This post has been sponsored by Reese Specialty Foods, but the recipe, photography and creativity is all mine 🙂
I don’t know about anyone else, but I am IN LOVE with spinach dip. My issue is that ever since I began weaning dairy out of my diet, it makes my stomach hurt on a level that is unreal. I mean, doubled over in pain kind of bad. It’s just not worth all that cheesy gooey goodness! Sad, but true.
In an effort to make a better-for-you version, I also wanted to make it dairy free so that anyone who also tries to eat dairy free could join in on my favorite appetizer, as well as add a few extra ingredients to boost nutritional value.
I tested it out for a recent girl’s night get together and it was gobbled down in MINUTES!
I didn’t initially share with my favorite ladies that the recipe was dairy free and they kept saying “Kait, your dip is delicious, did you make it?!”
I had to spill the beans to them!
My secret weapon? Blended Hearts of Palm and Artichoke Hearts from Reese.
I usually enjoy Hearts of Palm on my fresh salads, because it’s as a great source of protein, dietary fiber and rich in potassium. Since I don’t eat meat, it’s a great way to fill myself up! Because our girl’s night was heavy on appetizers and not a main dish, I wanted to add some into my spinach dip to make it a bit more robust and filling.
Now, let’s talk artichoke hearts. I was initially kind of skeptical about them (would I even like the taste?!), but they are such a superfood…I can’t resist! Low in cholesterol and packed with nutrients that support liver, brain and digestive health – I’m a firm believer that everyone needs to get on board. Plus, they are pretty tasty so my preconceived notions are moot 😉
Alright, now let’s get down to business!
To recreate this recipe on your own, you will need:
1/2 cup frozen spinach, thawed and drained
1/2 can Reese Hearts of Palm, diced
1/2 can Reese Quartered Artichoke Hearts, chopped
1 medium onion, diced
10 baby carrots, shredded
1 clove garlic, minced
1 1/2 cups plain dairy free yogurt (I used Silk!)
1/4 cup vegan mayonnaise (homemade is best…and easy!)
dill, salt and pepper to taste
1. In a large bowl, mix together all vegetables.
2. In a separate bowl, blend yogurt and mayonnaise.
3. Add yogurt and mayonnaise mixture to vegetables and mix well.
4. Chill for 1 hour.
5. Serve alongside chips, vegetables or pretzels and enjoy!
If you wish to serve this as a hot dip, follow the same directions through step 3. Instead of chilling, spread the dip in an oven-safe casserole dish and top off with dairy free mozzarella or dairy free Parmesan cheese. Bake at 350 for 15 minutes, or until cheese is melted and slightly brown. Remove from oven and serve immediately.
Inspired by this recipe? Try Reese Hearts of Palm or Artichoke Hearts for yourself and get creative in the kitchen!
Right now, you can score savings by downloading the Ibotta app to earn rebates on all Reese products.
Do you like Hearts of Palm? What about Artichoke Hearts? Let me know your favorite recipes! And, of course, if you try this dip I would love to know what you think 🙂