Most spinach dip recipes are loaded with cheese and sour cream. Don’t get me wrong, I was all over spreads like that in my dairy-eating days, but now the fleeting ‘moment on the lips’ is certainly not worth the repercussions.
This vegan spinach and artichoke dip is a fantastic alternative. It’s got plenty of flavour, saltiness and bite, and works beautifully when cold or hot.
I paired this with veggies and spread it on toast, but you could also serve it with crackers or tortilla chips, or even fashion yourself a baked gluten-free bread bowl. Wouldn’t that be awesome? Ooooh, I need to figure out how to do that…
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Spinach and Artichoke Dip
gluten-free, dairy-free, vegan, soy-free, egg-free
1/2 cup cashews, soaked for a couple of hours
1 tsp apple cider vinegar
1 tsp lemon juice
1/4 cup water
1 14-oz can of artichoke hearts
3 small garlic cloves, minced
2 cups spinach, roughly chopped
salt to taste
In a blender, blend the cashews, vinegar, lemon juice and water until smooth. Set aside.
In a food processor, pulse the artichoke hearts with the garlic cloves a couple of times until the artichokes begin to break down. Add the cashew mixture and salt, and blend until the dip is mostly smooth, but still has texture.
Heat a few tablespoons of water in a saucepan. When it’s hot, add the spinach and let it wilt. This won’t take more than 30 seconds or so.
Spoon the spinach into the food processor, and blend until the spinach is incorporated. Taste, and adjust seasonings as necessary.
You can eat this dip as is, or bake it at 350 degrees for 20 minutes.
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Cheers and Healthy Eats
~Jennifer
This looks delicious! Definitely a great new take on a classic tip =)
I have an extreme love for spinach artichoke dip and am so thrilled to see this vegan version. Thanks for sharing!
Yay! Hope you love this as much as I did.
I am so grateful to you and your yummy recipes. My partner and I really enjoyed your Spinach and asparagus frittata this week. I look forward to trying this spinach artichoke dip to start off the new year. Thank you!
I’m glad to hear that you liked the frittata – hope you enjoy this one too!
This looks de-lish, thank you for the recipe.
Happy New Year!
I never thought about putting artichokes in my raw cashew cream! Thanks for sharing
Thanks for this recipe. I have so many nuts in my diet already so I substituted 1/2 cup of white beans and a drizzle of olive oil it turned out great. I can also see subbing in avocados for creaminess and good fats.
Love your sub idea of white beans for those who have ‘nut fatigue’ or who are allergic. And avocado just goes with everything – will have to add that in next time!
Nut fatigue. That’s a perfect description. I turn to nuts a lot if I don’t eat a lot of animal protein. It gives me that satisfied feeling but yeah, sometimes enough’s enough.
I started using cashews in place of diary in my dips and spreads, amazing alternative!