A warm creamy Spinach Artichoke Dip is often the star of a well planned holiday appetizer table. I love this vegan version. It is full of fantastic flavors and has a beautiful creamy texture. My guests are often surprised when they discover that this delicious dip is vegan. Today, we are taking this recipe to the next level by making Vegan Spinach Artichoke Dip in Wonton Cups. You may be surprised at how much texture and style these wonton cups bring to the table:)
If you are like me, I enjoy serving appetizers for holiday meals. There is something about preparing an appetizer that communicates that you went to extra effort and trouble for your guests. It seems to say: “Ta-Da” before the main meal has even started. I also love to watch it disappears before my very eyes.
You can often find me lingering around the appetizer table after the guests have moved on, hoping there might be a little left-over for me. But I enjoy seeing the empty platters and bowls signaling a successful start to the meal.
We started making this dip many years ago, and it is now a part of our Holiday tradition. The crunchy wonton cups add another fun element to the dish. They are also easy to serve and look very inviting.
You can make this dish gluten-free by eliminating the wonton wrappers. Just serve the dip in a pretty bowl with gluten-free crackers. It can also be made oil-free by using water instead of oil when sauteing the onions.
I hope you enjoy this recipe as much as my family and I do. The warm, creamy, flavorful Vegan Spinach Artichoke dip served inside the crispy wonton cup, is an absolute winner. It is a relatively easy appetizer to make. You can prepare and bake the wonton cups in advance and then fill them right before you serve them. Top with some fresh parsley, and they look inviting and beautiful.
IT CAN BE SERVED WITH ALL THE STAPLES, HERE ARE SOME OF MY OTHER FAVORITE VEGAN HOLIDAY RECIPES:
- Mashed Potatoes
- Holiday Gravy
- Vegan Holiday Roast
- Gluten-Free Holiday Roast
- Cranberry Sauce
- Roasted Delicata Squash with Homemade Holiday Stuffing
- Vegan Mac & Cheese with Crispy Topping
- Vegan Pumpkin Pie Bites or Mini Pumpkin Pies
I want to wish you all the very best Thanksgiving Holiday. I am so thankful for each one of you! Thank you for your support and encouragement.Print
Vegan Spinach Artichoke Dip in Wonton Cups
I hope you enjoy this recipe as much as my family and I do. The warm, creamy, flavorful Vegan Spinach Artichoke dip served inside the crispy wonton cup, is an absolute winner.
- Vegan Wonton Wrappers (refrigerator section of the grocery store)
- olive oil for brushing
Spinach Artichoke Dip:
- 2 tablespoons olive oil
- 3/4 cup onion diced really fine
- 2 large garlic cloves minced
- 2 cups water
- 1/4 cup cashews
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast
- 3 tablespoons tapioca flour
- 1/8–1/4 crushed red pepper
- 1 10 oz jar of artichoke hearts
- 1 cup chopped spinach packed
Preheat oven to 350 degrees. Brush one side (the inside) of each wonton square. Gently place in a cupcake or muffin tin. Bake for 8-12 minutes or until golden brown and crispy.
In a saucepan sauté the finely chopped onion and garlic in some olive oil.
In a blender add the water, cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke jar. Blend till smooth.
Once the onion is translucent, chop and add the rest of the artichoke, and spinach. Pour in the blended mixture and stir until you have reached your desired consistency of dip.