Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus. It’s perfect as a gluten free, healthy snack or party appetizer!
Hummus is my favorite healthy snack to keep around the house. It’s filled with protein and good fats, and this particular recipe is also packed with extra vitamins from the spinach and artichokes.
Over the years, I’ve experimented with different hummus flavors. Sriracha Hummus is my favorite for when I want a little heat in my hummus! Nutella Hummus is my favorite fruit dip. And Beet Hummus is my favorite bright and beautiful dip for snacking on by the pool in the summer!
This Spinach Artichoke Hummus is a healthy twist on the popular dip. It’s a great snack to keep around throughout the year. It’s also a fun green snack for St Patricks Day! Serve it with Shamrock Shaped Green Bell Peppers for a festive and healthy snack on St Patty’s!
Spinach artichoke dip, delicious yes, make it into lunch, yes please!
I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!
Ingredients (serves 2)
8 oz penne pasta
3 tbsp olive oil (divided)
4 oz kale
1/4 cup water
8 oz cream cheese
1/2 cup plain greek yogurt
14 oz can artichoke hearts
2 cloves garlic (crushed)
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup parmesan and romano cheese
Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid. On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.
Next add the greek yogurt, salt and garlic to the melted cream cheese.
Add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.
Add the artichoke hearts to the pasta sauce.
Stir to combine then add the cooked kale.
Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.
Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!
For the pumpkin chili, click on the link for the recipe! I also made traditional chili in case someone didn’t like pumpkin (not sure why, because I shun anyone who does not like pumpkin, bahaha) but it’s easy to throw it together in a crock pot, so I did!
Ingredients (serves 4)
1 lb ground beef
1 can chili beans
1 can Rotel (diced tomatoes with green chilies) (14.5 oz)
1 package chili seasoning
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (8 oz)
Brown the ground beef, then combine all of the ingredients in a crock pot. Allow to cook for 1 hour on high, then continue to cook for at least 3 hours in the crock pot on low. I top mine with grated cheddar cheese and jalapeños, yummy!
While your chili’s are simmering in their respective crock-pot’s, get your Pumpkin Bread ready to bake!
Ingredients (makes 1 loaf)
1 cup white sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
2 large eggs (whisked)
1 cup whole milk
6 tbsp unsalted butter (melted)
1 can pumpkin puree (15 oz)
Combine sugars, flour, baking soda and spices in a bowl.
In a separate bowl combine the whisked eggs, milk, melted butter and pumpkin puree. Then, mix in the dry ingredients.
Now it’s time to pour the batter into a loaf dish and bake at 350° for 45-55 minutes.
The bread should come out golden brown, moist and delicious!
While the pumpkin bread is baking and bringing that amazing aroma into your home, get those little Pumpkin Rice Krispie treats going!
Ingredients (makes 8 pumpkins)
6 cups of Rice Krispies
4 tbsp butter
1 package mini marshmallows
orange food coloring
green gum drops
Melt the butter and marshmallows in the microwave for 3 minutes, stirring after 2 minutes. Then, add the orange food coloring, stir to combine. Add the Rice Krispies and stir to coat. Wait about 10 minutes for the mixture to cool then use a buttered spoon (or buttered hands, like I do!) to form the Rice Krispie treats into little Pumpkins. Top with green gum drops and you have a super cute, festive treat that is easy and everyone loves!
Now, right before your guests arrive prepare your Spinach Artichoke Dip.
Ingredients (serves 4-6)
4 oz frozen spinach
1 can artichoke hearts (14.5 oz)
8 oz package cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup grated mozzarella cheese
Start by thawing out the frozen spinach by placing it in a microwave-save dish covered with a lid and into the microwave for 5 minutes. While the spinach is defrosting, blend the artichoke hearts in a food processor until only small chunks exist. When the spinach has been defrosted combine this with the cream cheese, mayonnaise, sour cream, salt, garlic powder and artichoke hearts in a 20 oz small casserole dish.
Top with the mozzarella cheese.
Place in the oven set at 350° for 25-30 minutes. To make this dish fit in with the festive pumpkin-themed night, I hollowed out a small pumpkin and put the dip inside, SO CUTE!
Now it’s time to set up your yummy table of munchies before all of your pumpkin-loving guests arrive!
Now that all your food is ready to go, you can enjoy carving a pumpkin with your guests while they help themselves to chili and snacks!