Vegan Spinach Artichoke Dip
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(10)
Ingredients
8 servings
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- Toasted baguette, for serving
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Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
Step 3
Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
Step 4
In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
Step 5
Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
Step 6
Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.
Step 7
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Chef's notes
This vegan spinach artichoke dip is best right after it’s baked, but leftovers will keep in an airtight container in the fridge for up to 2 days. Enjoy at room temperature, or reheat in the microwave or a 350°F oven.
To make the vegan spinach artichoke dip ahead, mix the creamy cashew mixture with the veggies up to a day in advance. Tightly cover and store in the fridge. When ready to serve, transfer the dip to an oven-safe dish and bake until warmed through.
