By the time you read this I?ll be in California. I?ve bounced back and forth between Los Angeles and Chicago for the past five years and it looks like I might be settling here for a while this time. My timing couldn?t be more perfect. I?m escaping the Midwest just as the arctic air blows down and sprays Chicago with ice and snow. I?ll miss the food and the people (so, so much), but definitely not the weather. This warm and creamy skillet spinach dip has been my antidote to these freezing cold winter nights.
Spinach artichoke dip is such a classic appetizer and party snack. I?ve seen it on the menu at nearly every American restaurant I?ve ever been to (I?m looking at you, Applebee?s). Clearly, it?s a hit with customers, and it?s easy to see why. Traditional spinach dip is made with cream cheese, sour cream, Parmesan cheese, and heavy cream. Oh, and a little bit of spinach and a maybe a few pieces of artichoke. It?s rich and creamy and I?m not going to lie ? from what I remember, it?s absolutely delicious. This version is completely vegan, contains zero artichokes, and has a fraction of the calories and fat of traditional spinach dip. Hurrah! The brand of vegan cream cheese you use will have a big impact on how this recipe turns out. If you can find it, I highly recommend Kite Hill (not sponsored, I just adore their products). Their chive cream cheese is vegan, gluten-free, and soy-free. It?s made from almond milk, and it?s extremely creamy and flavorful. It reminds me of...