HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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A deliciously creamy, plant-based vegan spinach artichoke dip made with nourishing whole foods, perfect to serve at your next potluck or party!
Spinach artichoke dip is one of those appetizers that just seems to always make it on the list of most popular starters. I am so exacted to bring you a vegan version that is just as delicious and creamy as the spinach artichoke dips you’re used to having, that is loaded with plant-based nutrients! It’s super easy to make and you can use leftover dip in pasta, Stromboli, on toast, in a sandwich, or just make it into a meal with all the healthy dippers!
Chef Collin really hit it out of the park with this one! My whole family loved this spinach artichoke dip and I love that he uses cashews, miso, nutritional yeast, and the perfect combination of spices with a little kick from mustard! This version of spinach artichoke dip isn’t the cream and cheese-filled kid you may have ordered at TGI Fridays as a kid, but it sure will satisfy your craving for spinach artichoke dip in a healthier way!
I decided to enjoy this spinach artichoke dip with grain-free tortilla chips, gluten-free crackers, celery, carrots, and cherry tomatoes, but you can choose to use whatever you’d like as dippers, or heck- just eat by the spoonful!
There is definitely enough dip to serve at your next party, the recipe serves 8-10 people easily. You simply pulse everything together in your food processor and bake! Now this is a dip I can 100% get behind!
ABOUT CHEF COLLIN GOODINE: Chef Collin’s culinary career began early on in life, inspired by the various organic fruits and vegetables that he and his family would harvest on the local farms. As Collin grew up he would constantly experiment cooking for friends and family, learning to bake fresh bread, make fresh pastas and fill the cantina with a wide variety of canned and pickled goods. With this passion Chef Collin enrolled in Culinary school where he graduated with honors at the age of 20. Collin’s gratitude and creativity for food grew and he aspired for new opportunities. He starting his first catering company shortly after graduation.
Chef Collin decided to hone his craft, expanding his culinary repertoire, and began to flourish in some of the most prestigious hotel groups. With mentoring internships, and various employment opportunity, he developed and refined his cooking techniques. He proceeded to elevate his food, spending many years designing creative menus, for 5 star and 5 diamond restaurants alike. Though this journey he learned from Master Chefs in classical French cuisine, Thai food, Japanese cuisine and Indian cuisine.
9 years were spent as Executive Chef for some of Canada’s bests winery restaurants. Collin went on to open a chain of successful culinary ventures of his own, and through this he was exposed to the creative expressions of world travel and the importance of balance in life, driving him ultimately to his destiny.
In 2015, with the understanding philosophy of a balanced lifestyle, Chef Collin started cooking with intent, cultivating an appreciation for food as it correlates with nourishing the body. Chef Collin practiced the simple approaches to mindful cooking, balancing mother natures bounty with harmony in a professional 5 diamond kitchen.
Today Chef Collin celebrates the beauty of whole foods, the importance of nutrition and the pure power of healthy eating. He is dedicated to teaching and cooking high-level fundamentals of intentional cooking though his life changing D2R method.
** Recipe developed by Chef Collin Goodine