Seductively creamy, decadent, and tasty salad! Every bite of this Spinach Artichoke Dip Potato Salad is packed with artichokes and spinach. Plus, quite simple and easy to prepare!
I love when guests come over to my house, and I have this amazing Spinach Artichoke Dip Potato Salad to serve them ~ creamy, decadent, and amazingly tasty!
This recipe is always the first one gone at parties! I know everyone is thinking, “Yum, that sounds great! This spinach artichoke dip potato salad is a hearty side dish perfect for bringing to summer parties.
What’s the recipe?” It’s one of those dishes that I have to find out how to make how I want it — cheesy and flavorful.
This gives me an excellent starting point from which to compare their similarities and differences to decide what to keep or discard.
To get something creamy and cheesy, this salad is the best choice. The flavors of veggies, garlic, cream cheese, and coconut milk are fantastic together.
It really is easy to make and will be a hit at your next get-together.
You will love Vegan Artichoke Dip, Vegan Potato Salad and Vegan Co
As I always request, please read the complete article for useful tips and suggestions, If you want to make a perfect recipe every time.
Why you’ll try this recipe?
There are great reasons that insist on trying this salad, such as:
Perfect For Holiday Season!
During the holiday season and social gatherings, a tasty dip deeply impacts guests. The classic spinach artichoke dip potato salad is delicious. Even those who dislike artichokes appreciate the flavor and smoothness of spinach artichoke dip.
The holidays are known for their high-calorie and fatty cuisine. Dips are also simple to overeat because of their snacky nature. This recipe is low-fat & high-protein while still tasting excellent.
Perfect Appetizer For A Party!
Spinach Artichoke Dip is going to be the perfect party appetizer. What is it about this dip salad that attracts so many people? I don’t know, but it’s fantastic. Even people who don’t like spinach usually eat more than they should. This dish is very creamy and very cheesy.
Easy To Prepare!
It’s also a simple recipe. Once the spinach and the artichokes are chopped, all that remains is stirring and cooking.
How To Make Spinach Artichoke Dip Potato Salad?
This spinach artichoke dip potato salad is quite simple and easy to prepare. You’ll need the following listed ingredients and a few simple steps to follow:
Ingredients:
- Potatoes – Yukon Gold or red-skinned potatoes hold up very well in potato salad, scrubbed and cut into quarters.
- Avocado oil – or your favorite neutral flavor oils.
- Onion, and Garlic -add flavor to your potato salad.
- Spinach – fresh or frozen spinach thawed for this recipe.
- Vegan cream cheese – use store-bought vegan cream cheese or substitute it with homemade cashew cream.
- Vegan mayonnaise – adds a creamy texture to the salad. Use storebought or substitute it with Homemade Vegan Mayonnaise.
- Coconut milk – full-fat coconut is best.
- Nutritional yeast flakes – adds a cheesy flavor
- Onion powder, Garlic powder, Fresh Parsley, Italian Seasoning -adds extra flavors.
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
Directions:
- Bring a large pot of water to boil in a large pot. Add potatoes and cook until tender, about 10-15 minutes, depending on their size. Drain and set aside.
- Heat a large saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds. Add the spinach and cook until wilted, constantly stirring for about a minute.
- Add vegan cream cheese, vegan mayonnaise, coconut milk, nutritional yeast flakes, onion powder, garlic powder, parsley, Italian seasoning, and salt—Cook for another minute.
- Stir in marinated artichoke hearts and cooked potatoes to coat with the sauce.
- Enjoy!
Serving Suggestions
It’s delicious served with sour cream and salsa, but it’s also delicious on its own! It’s delicious even when it’s cold. The following things go well with this dip:
- Tortilla Chips
- Crostini
- Tofu Turkey
- Cranberry Fluff
- Green Bean Casserole
- Vegan Gravy
Can You Make It Ahead?
Yes! Spinach Artichoke Dip potato salad store quite well. Once the dip has cooled to room temperature, you may transfer it to a serving plate or put it in the pot and refrigerate it until you’re ready to serve it again. Reheat according to the guidelines listed below.
Reheating method
- You may reheat cold salad in three to four hours on low heat, covered using a slow cooker. You may also keep your salad hot for several hours in the “warm” setting if you’re having a party.
- It’s time to reheat the salad over medium-low heat in a saucepan, constantly stirring until it’s hot.
- You can also reheat it in the oven. If heating from cold, top with a bit of extra cheese to prevent it from drying out, and bake uncovered for about twenty minutes, or until cooked through. This will also give a crispy brown top that’s so delicious.
- Use the microwave to reheat leftover spinach artichoke dip potato salad. Stir it every 30 seconds and heat it just until it’s warm. Overheating should be avoided.
Recipe Notes
- You can also use fresh artichoke. But you first need to marinate it.
- Frozen spinach (thawed) is preferable to fresh spinach since it lacks moisture. Make sure the water from the frozen spinach is well squeezed out.
- You can use Greek yogurt instead of mayonnaise.
- The best way to serve this dip is warm. You may cook this in advance and reheat it in the oven or microwave just before serving.
- I’ll caution you against overcooking it. It alters the flavor of spinach that is so unappealing and completely wrecks this dip salad for me – horrible.
- If stored in an airtight container, the leftovers can keep in the refrigerator for 3-4 days.
Other Vegan Salad Recipes
- Vegan Italian Pasta Salad
- Vegan Greek Salad
- Sweet Potato Salad
- Carrot Raisin Salad
- Avocado Tomato Salad
Give this a try. It’s incredibly delicious and super easy. I hope it makes your life easier too!
And as always, I’d love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Salad, Side Dish
- Cuisine: American
Nutrition
(Per serving)- Energy: 329 kcal / 1375 kJ
- Fat: 21 g
- Protein: 5.8 g
- Carbs: 29.7 g
Cook Time
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 40 min
- For: 8 Servings
Ingredients
- 6 medium potatoes, scrubbed, driained, cut into chunks
- 1 tablespoon avocado oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups spinach
- 1 (8-ounce) pack vegan cream cheese
- 1/2 cup vegan mayonnaise
- 1/2 cup coconut milk
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons Italian seasoning
- 1 1 (6-ounce) jar marinated artichoke, drained and chopped
- Salt to taste
Instructions
- Bring a large pot of water to boil in a large pot. Add potatoes and cook until tender, about 10-15 minutes, depending on their size. Drain and set aside.
- Heat a large saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds. Add the spinach and cook until wilted, constantly stirring for about a minute.
- Add vegan cream cheese, vegan mayonnaise, coconut milk, nutritional yeast flakes, onion powder, garlic powder, parsley, Italian seasoning, and salt—Cook for another minute.
- Stir in marinated artichoke hearts and cooked potatoes to coat with the sauce. Enjoy!
Amazingly delicious and simple