Vegan Spinach Dip Potato Skins

Is there anything better than chips and dip? How about a combination of chips and dip in one tasty little package? In this Vegan Spinach Dip Potato Skins recipe, potato skins are the delicious delivery device for creamy spinach artichoke dip.
Potato Skins
Years ago, in high school and college, I worked in a busy store. After closing, my coworkers and I would often go to the diner across the street for snacks or a late-night supper. It was there that I fell in love with potato skins. They were loaded with cheese and bacon, and I would pile on sour cream before cramming those fat-laden snacks into my mouth. (Yes, I’m now horrified by the snacking actions of my past.)
Of course, potato skins are really easy to veganize, and I’ve made them many times. They can be made by simply swapping dairy cheese and animal-based bacon with non-dairy cheese and vegan bacon, or you get creative and fill them with all different kinds of veggies, beans, or even dips.

Spinach Artichoke Dip
A few years ago, I created a recipe for Spinach Artichoke Dip Bites using puff pastry after finding spinach dip mashed into a new kitchen rug after a party. (I’m still a little bitter.) This Spinach Dip Potato Skins recipe takes that idea one step further. Since dip is usually served with potato chips, why not combine the two in one easy little appetizer? (One that isn’t easily dropped onto new rugs.)
Since creating that bites recipe, I’ve developed a new Spinach Artichoke Dip recipe. My new version uses silken tofu to create a creamy texture. As I mentioned in that post, spinach can cause gout flare-ups for Dennis, so I like to use frozen kale. (Kale Artichoke Dip just doesn’t have the same ring to it!) Any type of frozen leafy green veggie can be used.
When making Spinach Artichoke Dip for this recipe, you can skip the baking step, as it will bake when you cook the potato skins.

Spinach Dip Potato Skins
I’ve used medium-sized new potatoes to make these potato skins. You can use any kind of medium potato, such as red bliss or Yukon gold. If you’re in the mood for heartier potatoes, you can use large russets. If you’re feeling fancy, try sweet potatoes. Save the leftover potato insides. I’ll be sharing a recipe that you can use them in next week.
After filling the potato skins with spinach dip (kale dip, really), I’ve topped them with crumbled tempeh bacon, in a nod to the (disgusting) snacks of my youth. If you’re feeling ambitious, you can make your own, but the pre-made variety works just as well. Just make sure you cook it first.
This recipe uses about half of the spinach artichoke dip recipe. You can save the rest of the dip for later or serve it with cut veggies. If you’re feeling ambitious or expecting a lot of guests, you can double the amount of potatoes you use to use up all of the dip.
I’ve included both oven and air fryer instructions with this recipe. Air frying works well and cuts down on the amount of time spent cooking, but if you’re air fryer is small, the potato skins might need to be cooked in batches.
 
Vegan Spinach Dip Potato Skins are easy to make:

First, you bake potatoes until they’re tender
Next, you cut the potatoes in half and scoop out the insides, leaving a little around the edges. I find that using a grapefruit spoon works well here.
Then, you fill the potato skins with spinach artichoke dip and bake them.
Finally, you top each potato skin with crumbled tempeh bacon and chives.
Serve and enjoy!

Vegan Spinach Dip Potato Skins are the perfect combination of creamy, crunchy, and comforting. They’re an excellent appetizer for dinner parties, and they’re the perfect snack for game day viewing parties.
 
 

Vegan Spinach Dip Potato Skins

Is there anything better than chips and dip? How about a combination of chips and dip in one tasty little package? In this Vegan Spinach Dip Potato Skins recipe, potato skins are the delicious delivery device for creamy spinach artichoke dip.

6 medium-sized potatoes, such as red bliss, Yukon gold or new potatoes, scrubbed well
½ teaspoon neutral vegetable oil
½ teaspoon sea salt
½ teaspoon ground black pepper
2 cups spinach artichoke dip, uncooked ((about half of the recipe))
¼ cup crumbled cooked tempeh bacon ((about four or five pieces))
1 tablespoon chives, chopped

If you’re using your oven, preheat it oven to 350° and line a baking sheet with parchment paper.
Rub the oil on the potatoes and sprinkle them with salt and pepper.
If you’re using your oven, bake the potatoes for 45-60 minutes or until they’re tender on the inside and skins are crispy and browned. If you’re using your air fryer, cook them on 350° for 23-30 minutes. With either cooking method, be sure to flip the potatoes at the halfway point.
Allow the potatoes to cool slightly, then cut them in half and scoop out the centers, leaving about ¼ of an inch of potato around the skins.
Fill each potato skin with 2 heaping tablespoons of spinach artichoke dip.
If you’re using your oven, bake the potato skins for 15-20 minutes, or until the edges of the potatoes are golden brown and the filling is heated throughout. If you’re using your air fryer, cook the potato skins for 8-10 minutes.
Top each potato skin with a little crumbled tempeh bacon and a few chopped chives. Serve hot.

 
Other vegan snacks you might enjoy include:

Jalapeno Poppers
Vegan BBQ Chik’n Taquitos
Stuffed Mushrooms
Tomato Tartlets with Spinach Pesto

 
The post Vegan Spinach Dip Potato Skins appeared first on Dianne’s Vegan Kitchen.

 Free Vegan Tailgating Party Launches for Super Bowl 

All-vegan Super Bowl tailgating pop-up #VeganAtTheGame will launch on February 1 and 2 in Atlanta, GA. The free, curated event hosted by chef and activist Kimberly Barnes will feature Atlanta’s top vegan chefs, influencers, vendors, giveaways, music, and games. The chef lineup will include 14-year-old vegan Shi La Chef and caterer Nathan Akeem. Chef Barnes will also be serving vegan chili, plantain potato salad, mac and cheese, and collard greens with Hotlanta pepper sauce. “As a vegan, I frequently have to eat in advance of the [Super Bowl] or prepare my own meal in order to fully participate,” Barnes told VegNews. “#VeganAtTheGame means that now, you’re on my turf. I set the rules. I set the menu. But no flavor or fun will be lost.” During the event, which will coincide with Atlanta’s downtown Super Bowl celebrations, Barnes and comedian Bruce Leroy Williams will produce four live episodes of the vegan-centric podcast ”Do Fries Come With That Convo.” “The heart of #VeganAtTheGame is to bring vegan to the streets, introducing non-vegans and the vegan-curious to good vegan food so the next time they’re thinking about eating meat, they know they don’t have to,” Barnes said. “It’s all about knowing better to do better. And that’s a win for everyone.”

18 Vegan Goods at ALDI You Need to Know About

This German-based grocery chain expanded to the East Coast of the US in 1976 and since then, has slowly gained a cult-following thanks to its innovative, house-brand products and affordable prices. Now with over 60 locations in California, and more plant-based options than ever before, this store has us getting in on the craze and filling our carts with these 18 vegan goods.
 

 

 
 

 
 

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A post shared by ALDI Vegan (@aldivegan) on Jan 6, 2018 at 12:40pm PST

1. Friendly Farms Non-Dairy CreamersFill your cart with these caramel, vanilla, and sweet cream almond- and coconut-based coffee creamers. Your morning cup of coffee will thank you!
 

 

 
 

 
 

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A post shared by Mercy For Animals (@mercyforanimals) on Jan 6, 2018 at 9:01pm PST

2. Vegan Quinoa Crunch BurgersProtein-packed black beans, sautéed red peppers, and roasted corn make up these thick, vegetable-loaded, crispy patties. We can’t wait for grilling season.
 

 

 
 

 
 

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A post shared by Lazzyvegan (@lazzyvegan) on Apr 3, 2018 at 11:40am PDT

3. Ciabatta BreadsticksAccidentally vegan breadsticks? We’re so here for that, Aldi. Choose between herbaceous basil and parsley or savory garlic and parsley to dip in zesty, saucy marinara for the perfect side to your pasta dinner.
 

 

 
 

 
 

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A post shared by Good Foods (@goodfoods) on Jan 4, 2019 at 4:57am PST

4. Good Foods Plant-Based DipsWe can vouch for these dips as they’re seriously delicious. These cashew- and vegetable-based dips are loaded with flavor and super-addictive. Pour the queso over a pile of homemade nachos for a winning game-day snack.
 

 

 
 

 
 

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A post shared by 𝓪 𝓷 𝓰 𝓮 𝓵 𝓪 (@vegan.ohana) on Sep 24, 2018 at 6:10pm PDT

5. Vegan Almond Milk Ice Cream Don’t let the almond milk base fool you; these ice creams are very, very creamy. We’re pairing the Mocha Fudge with hot chocolate sauce, mini-marshmallows, and a pile of whipped coconut cream for the perfect sundae of our dreams.
 

 

 
 

 
 

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A post shared by Run Woodle (@ronwoodle) on Aug 25, 2018 at 6:44pm PDT

6. BBQ Chickenless Burgers Crispy breading and a delectable soy protein-based patty loaded with BBQ seasoning make for a burger fit for grilling season. Pile this up with even more barbecue sauce, onion rings, creamy slaw, and tangy pickles. You’ll thank us later.
 

 

 
 

 
 

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A post shared by ALDI Vegan (@aldivegan) on May 26, 2017 at 11:02am PDT

7. Eggless Vegan Mayo No chickens were harmed in the making of this staple product. Our tip: mix with some fiery sriracha sauce for the ultimate sandwich spread!
 

 

 
 

 
 

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A post shared by Aldi Mom Lover (@aldimomlover) on Sep 22, 2018 at 10:37am PDT

8. Vegan Cream CheeseYes, even Aldi has its own house-labeled, dairy-free cream cheese! Even more important? It’s only $2.40 per each eight ounce container! What a steal.
 

 

 
 

 
 

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9. Vegan Mozzarella Cheese Pile these vegan cheese shreds on top of homemade pizzas, stuff them inside gooey quesadillas, and layer them into mile-high dips. However you eat them, these bags of cheesy goodness will soon become a staple for you.
 

 

 
 

 
 

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10. Vegan Ranch and Caesar Dressing Herby ranch, spicy Harissa Ranch, and umami-rich Caesar dressings will take your salad game from boring to irresistible. Make your mission to eat more salads so much easier with these totally plant-based dressings.
 

 

 
 

 
 

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A post shared by Carmella + Carlo (@thefoodduo) on Aug 15, 2018 at 4:25pm PDT

11. Vegetable Potstickers Fry these delicious little pockets up to serve as an appetizer at your next dinner party, or toss them into a bowl with rice, avocado, and cabbage for a quick weekday meal. They take only 10 minutes to go from frozen blocks to golden brown and ready-to-eat.
 

 

 
 

 
 

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A post shared by Aldi Mom Lover (@aldimomlover) on Jan 6, 2019 at 2:19pm PST

12. Vegan Meatless MeatballsChoose between Zesty Italian or Classic Meatless meatballs as a quick addition to your piles of pasta, homemade stews, and stuffed sub sandwiches. Our personal favorite? Load a crispy bread roll with meatballs, gooey vegan mozzarella, marinara, and nutty parmesan.
 

 

 
 

 
 

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A post shared by Accidentally Vegan USA (@accidentallyveganusa) on Jan 4, 2019 at 2:15pm PST

13. Dessert HummusYes, we just said dessert hummus. Go for fudgy, chocolatey Brownie Batter or mellow, classic Vanilla Bean and use these as dips for honey-free graham crackers and apple slices, or sandwich between two chocolate chip cookies for a sweet cookie sandwich. The possibilities are endless!
 

 

 
 

 
 

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A post shared by Accidentally Vegan USA (@accidentallyveganusa) on Jan 7, 2019 at 8:19pm PST

14. Spaghetti with Vegan BologneseWhen you’re rushing out the door to work, with no time to throw together a lunch, avoid the hangries and keep a few of these heat-and-eat, meaty bolognese pastas in your fridge. Each serving has 17 grams of plant-based protein to keep you satiated all day long.
 

 

 
 

 
 

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A post shared by Accidentally Vegan USA (@accidentallyveganusa) on Jan 7, 2019 at 5:28pm PST

15. Root Veggie Hash BrownsRegular old potato hash browns are so last year. These buttery pucks are made from carrots, rutabaga, potatoes, taro and yuca roots, beets, and sweet potatoes. Now you can feel extra good about eating that extra serving of hash browns at brunch.
 

 

 
 

 
 

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A post shared by Aldi USA Finds (@aldiusafinds) on Jan 15, 2019 at 1:04pm PST

16. Taco Bell Chips This mega-popular-with-millennials fast-food chain debuted tortilla chips in their signature sauce flavors (Classic, Mild, and Fire) last year and now you can snag them on your next trip to Aldi.
 

 

 
 

 
 

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A post shared by Accidentally Vegan USA (@accidentallyveganusa) on Jan 9, 2019 at 10:08am PST

17. Vegan Buffalo Chickenless PattiesIf you can’t get enough of Veggie Grill’s Buffalo Chicken sandwiches, now you can make your own with Aldi’s house-labeled, spicy chickenless burgers! Get that same irresistibly fiery, meaty texture from the comfort of your own home.
 

 

 
 

 
 

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A post shared by Aldi Mom Lover (@aldimomlover) on Jun 28, 2018 at 1:00pm PDT

18. Matcha Love Ginger Bottled TeaWith a zap of all-natural caffeine from Japanese matcha and a generous dose of healing ginger, this bottled tea is an essential way to ward off cold and flu season.
Sarah McLaughlin is an assistant editor at VegNews who can’t wait to check out her local Aldi after compiling this list.

Costco’s Popular Vegan Burger Expands to 15 Countries

California-based company Don Lee Farms’ vegan Organic Plant-Based Burger will be available in 15 countries, including within Europe, South America, and the Caribbean later this year. The burger patty launched in February 2018 at Costco stores nationwide and sold 1 million units within 60 days. In September, the burger was chosen by Amazon and featured on its Treasure Truck mobile fleet. “We are thrilled to be introducing these organic burgers for the first time to a global audience. We have made it our goal to bring our Organic Plant-Based Burger, along with our other popular plant-based and meat proteins, to more people than ever before,” Don Lee Farms president Donald Goodman said. “As we expand beyond our borders and continue our family tradition of innovation, we will continue to roll out items that bring sustainable choices to a global consumer.” The company’s burger—made from a blend of beans, seeds, and beet juice that sizzles on the grill and “bleeds” just like real beef—joins a growing market of similar plant-based burgers gaining popularity worldwide. This month, top contenders Impossible Foods and Beyond Meat released meatier “2.0” versions of their popular products Impossible Burger and Beyond Burger, respectively.

Jacques Cousteau’s Son Teams with Cell-Based Seafood Startup to Save the Ocean

San Diego-based Technology startup BlueNalu recently announced its new, nine-member advisory board, which includes Pierre-Yves Cousteau—a global environmental consultant and president of Cousteau Divers, an organization dedicated to continue the goals of his late father, world-renowned ocean conservationist Jacques Cousteau. BlueNalu launched last year as a “cellular aquaculture” startup with the aim of displacing traditionally caught and raised seafood with cell-based fish grown in a laboratory setting. To help achieve its mission, the company also welcomed other high-profile executives to its board, including Susie Fogelman (former Senior Vice President of Marketing and Brand Strategy at Food Network and Cooking Channel); Carlos Barroso (former research and development executive at PepsiCo and Campbell Soup Co.); and Roy Yamaguchi (a James Beard Award-winning chef and restaurateur). “The team at BlueNalu is the most experienced in the industry and is clearly able to manage the scale of this endeavor, and I am excited to contribute alongside these visionaries,” Cousteau said. “I have a very personal relationship with the sea, and BlueNalu’s impacts can lead to a significant improvement to our global health, and to the sustainability of our oceans.” In August, BlueNalu raised $4.5 million in seed-round funding and, with the help of its new interdisciplinary advisory board, plans to use the funding to perfect its technology platform, secure key distribution partners, and move its first cell-based products toward commercialization in the coming years. “With our extremely ambitious mission, it is essential that we have a global, diverse set of advisors providing us with their insights and expertise,” Lou Cooperhouse, co-founder, president, and CEO of BlueNalu, said. “As eminent industry leaders with tremendous experience, these advisory board members are all very excited to join us, not only because of the potential of producing various species that we can bring cleanly into our food supply, but also because of the sheer scale and positive impact that BlueNalu can have on our planet’s health over time.”

All-Vegan Hotel to Open in Turkey

Turkey’s all-vegan hotel The Vegan Lodge will open in March in the Olympos region of resort city Antalya. The 34-room hotel will offer standard corner rooms and garden rooms for up to two adults, and family rooms for adults and children. All materials used in the hotel, including toiletries, cleaning materials, and textiles, will not contain animal products. The hotel uses solar energy to heat the rooms and water, and grows its own fruit and vegetables such as olives and pomegranates on the premises. Mediterranean-style vegan meal options include homemade burgers, falafel, pasta, grain bowls for lunch, and buffet-style breakfast platters, pastries, salads, and hot appetizers. The Vegan Lodge also features two swimming pools, a gym and yoga hall, and activities such as culinary workshops and fitness classes. “I see how difficult it is for vegans to have a hassle-free holiday, especially in foreign countries when they have to explain what vegans eat and do not eat,” Vegan Lodge owner Emre Dilek told VegNews. “I aim to show guests that a comfortable and enjoyable holiday that doesn’t harm the environment and other species is possible.” Similarly, Hilton Hotels revealed its first vegan suite in London last week, complete with furniture made with pineapple-derived leather, pillows stuffed with buckwheat husks instead of feathers, a vegan room-service menu, and a vegan mini-bar stuffed with treats.

Domino’s Australia Debuts New Vegan Pineapple Pizza

Pizza chain Domino’s recently added a new vegan pizza to the menu of all of its Australian locations. The new Vegan BBQ Summer Pizza is topped with chunks of pineapple, spinach, peppers, tomatoes, and vegan mozzarella by United States-based brand Follow Your Heart and is available with a choice of barbecue or spicy tomato sauce. Last year, Domino’s Australia added Follow Your Heart’s vegan cheese to its 600 locations after polling its social media fans about their interest in plant-based options. Since then, the brand has updated its menu with three vegan pizzas (Vegan Avocado Veg, Vegan Spicy Trio, and Vegan Margherita) and cheesy vegan garlic bread, and also started a Facebook group dedicated to vegan cheese. “We’ve had great support and engagement from the vegan community on our Vegan Cheese Enthusiasts Facebook group, and we’ve received lots of requests for new vegan options, in addition to our three dedicated vegan pizzas and Vegan Cheesy Garlic Bread,” Domino’s Australia and New Zealand CEO Nick Knight said. While Domino’s US has been slow to adapt to market trends, other pizza chains have recently announced vegan cheese options, including Domino’s Netherlands, Pizza Hut UK, and Papa John’s UK.

2,600 Cows Await Rescue at Shuttered Big Island Dairy in Hawaii

Members of animal rescue group Hawaii Lava Flow Animal Rescue Network (HLFARN) are engaging in efforts to rescue 2,600 cows from large-scale dairy farm Big Island Dairy in Ookala, Hawaii. Big Island Dairy announced the closing of its operations this spring after battling a longstanding lawsuit filed by community activists, who said the 2,000-acre farm was polluting nearby waterways with urine and feces. In two instances in 2018,  the farm discharged nearly 8 million gallons of liquid waste into local waterways. When a dairy farm closes, the cows are typically auctioned off and distributed to slaughterhouses and other farms. However, in negotiations with HLFARN, Big Island Dairy agreed to allow HLFARN to rescue 55 cows for a negotiated fee, with potential for more to be released when and if more permanent homes for them are found. HLFARN reached out to its network to identify private landowners and sanctuaries who would be willing to take the cows into their care. The group is specifically looking for homes that will not continue to work the animals as dairy cows or slaughter them for meat or exploit them in other ways. So far, only some homes have been found, including FPG Plant and Animal Sanctuary and Magical Creatures of Hamakua Animal Sanctuary. Big Island Dairy is expected to close by February 28.

Jimmy Carter Backs Vegan Senator Cory Booker for President in 2020

Former president Jimmy Carter encouraged New Jersey Senator and longtime vegan Cory Booker to run for president during the upcoming 2020 election. “I’m very glad to have you here this morning and hope you come back. And I hope you run for president,” Carter said in an Instagram Live video filmed over the weekend during Booker’s visit to Carter’s hometown in Georgia. Booker thanked the 39th president of the United States, adding, “You encouraging me means more to me than you can imagine.” During his political career, Booker has used his platform to promote vegan companies, most recently endorsing Encompass—a women-led organization fighting to promote inclusivity within the vegan movement. Booker is expected to announce his intent to run for president this week. Meanwhile, Booker’s California Senate colleague Kamala Harris announced her presidential campaign for 2020—which will commence under the slogan, “For the People”—in conjunction with today’s celebration of the legacy of civil-rights leader Martin Luther King, Jr.Photo courtesy of Spencer Platt

New Vegan Salon Launches in San Diego 

All-vegan beauty salon Eco Chic Salon will open in San Diego, CA on February 1. The full-service salon specializes in ammonia-, PPD-, and Resorcinol-free hair color and uses 100-percent vegan products by companies such as Original Mineral and Organic Way. Eco Chic will also offer waterless manicure and pedicure services and is currently perfecting a healing crystal manicure and pedicure which will include a crystal-infused scrub and mask. Eco Chic co-founders Kim Tran and Leeanne Heathcote hope the space will become a destination for sustainable and cleaner beauty. It is already Green Circle-certified for its efforts to collect, recycle, and repurpose salon waste, and divert them from landfills and waterways. “We source the best and most innovative products and treatments that share our environmental standards and deliver them to our valued clients,” Tran told VegNews. “From the second you walk in the door of Eco Chic, greeted by a landscape of lush plants that aid air filtration in the studio, through to check out, we want your experience to be healthy and rewarding.”