The Boston dip is a popular dish that is served in Boston’s restaurants. It is made of spinach and artichoke hearts, cooked with cheese and mixed with mayonnaise. Incredibly tasty, it is typically served with toasted bread, pita chips, breadsticks or crackers.
The Boston dip is very rich and filling. This vegan version maintains the original texture without missing out on the cheesy taste. While other vegan versions of the dip use flour to recreate its creaminess, I used yogurt and flaxseed meal to keep it light.
- 200 gr fresh spinach
- 1 can artichoke hearts
- 1/4 cup almond milk
- 2 tablespoons flaxseed meal
- 1 cup non-dairy mozzarella shreds (or different melty, vegan cheese)
- 1 tablespoon vegan mayonnaise
- Pinch of garlic salt
- Pinch of onion salt
- Pinch of black pepper
Rinse the spinach and dice the artichoke hearts into thin slices. Transfer to a large skillet, add the almond milk and heat to medium. Let cook, stirring occasionally, until the spinach is soft.
Stir in the non-dairy cheese, flaxseed meal, garlic salt, onion salt, and pepper. Cook until the cheese has completely melted. Then take off the heat and set aside for 5 minutes to cool down.
Stir in the yogurt and mayonnaise and set aside to rest for another 10 minutes.
Serve warm or cold, with your favorite crackers or toasted bread.