Spinach Artichoke Dip from The Make Ahead Vegan Cookbook by Ginny Kay McMeans. Creamy, flavorful, delicious, and vegan!
One of the best things that’s happened to me since Alex and I created Veganosity has been making so many amazing friends. Ginny McMeans from Vegan in the Freezer is one of them. She’s one of the nicest and most helpful people I know. She’s helped to make this blog bigger and better by sharing our recipes with her readers, and now it’s time to return the favor.
My friend, Ginny is a talented vegan cook and a wonderful person, and I’m so excited to share her gorgeous cookbook, The Make Ahead Vegan, with you.
This book is filled with recipes that you can make ahead and freeze for later. Perfect for people who are busy and don’t have time to make a meal every single day. You’ll find everything from breakfast to appetizers in this beautiful book. The photos are gorgeous, the recipes are delicious, and it’s nicely organized.
The introduction is filled with fantastic tips, such as, to freeze or not to freeze, using the correct container, how to prep food for the freezer, storage times, and more. I’m not going to give anything away, but I have to ask, do you know how long your food will last if your power goes out?
The minute my cookbook arrived I couldn’t wait to start trying some of Ginny’s recipes. When I saw her spinach artichoke dip I knew I had to make it.
My poor husband hasn’t had a good spinach artichoke dip since I became a vegan two years ago. I’ve tried some other recipes that I’ve found on the web but they just didn’t taste like what we were used to. Some didn’t have the right texture and some didn’t taste good. Happily, Ginny’s tasted just right. Although I miscalculated the amount of spinach that went into the dip. The recipe calls for four ounces and I think I put six or seven ounces in. Oh well, it was super green and delicious. We ate the entire batch in one sitting if that’s indication of how good it was.
This dip is so creamy and full of flavor without the typical mayo or cream cheese base. Chickpeas and olive oil give it its wonderful texture, and its bold flavor comes from tahini, garlic, lemon, and cayenne pepper.
Of course, the artichoke and spinach are the stars of this freezable dip.
You know what that means, right? It means that you can make a HUGE batch and freeze it for up to four months.
Why does that matter?
- You’ll always have something delicious to serve unexpected guests.
- You’ll always have something on hand to take to an impromptu happy hour at your neighbor’s house.
- You’ll always have a healthy snack at your fingertips.
- It’s better than eating cereal for dinner. You know what I’m talking about.
You have to buy The Make Ahead Vegan Cookbook. Once you do you’ll be able to make things like slow cooker pull-apart pizza rolls, rigatoni and vegan sausage casserole, coconut cream cinnamon coffee cake, and so much more.
While you’re waiting for your book to arrive you can make Ginny’s spinach artichoke dip. Make sure you make extra and store it in the freezer!
Ginny is also hosting a GIVEAWAY! Register for the chance to win her fabulous book below and then buy it. If you win the giveaway you can give the book to your BFF. They’ll love you for it. Scroll to the bottom to enter.
Buy The Make Ahead Vegan Cookbook on Amazon!
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To enter the GIVEAWAY click HERE!
Reprinted with permission from “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans
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