Spinach and Artichoke Dip with Coffee Cake
Creamy spinach-artichoke dip baked to golden perfection, served with a soft, cinnamon-swirled vegan coffee cake. A duo that deserves applause.
Ingredients
Spinach Artichoke Dip:
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup canned artichoke hearts chopped
- 1½ cups fresh spinach chopped
- ¼ cup vegan mayo
- ¼ cup vegan cream cheese
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Pinch crushed red pepper flakes optional
Coffee Cake:
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup almond milk
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp maple syrup swirl
Instructions
Spinach Artichoke Dip:
- Preheat oven to 375°F (190°C).
- In a pan, sauté garlic in olive oil until fragrant.
- Add chopped artichokes and spinach. Cook until spinach wilts.
- Stir in vegan mayo, cream cheese, and nutritional yeast.
- Season with salt, pepper, and optional red pepper flakes.
- Transfer mixture to baking dish.
- Bake for 20 minutes or until bubbly and golden on top.
Coffee Cake:
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, cinnamon, baking powder, and salt in a bowl.
- In another bowl, whisk almond milk, oil, and vanilla.
- Mix wet and dry ingredients until smooth.
- Pour into greased pan and swirl in maple syrup.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool slightly before slicing and showing off.