Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is a crowd-pleasing appetizer that’s creamy, tangy, and packed with cheesy flavor—without a hint of dairy. It’s the perfect snack for game days, parties, or any time you need a warm, comforting dip that everyone will love.
Ingredients
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
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a pot of salted water to a boil. Add spinach, then immediately transfer to ice water. Drain, squeeze dry, and chop.
- In a bowl, combine spinach, chopped artichoke hearts, and chives (reserve some for garnish).
- In a blender, blend cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder until smooth.
- Pour the cashew mixture over the spinach and artichoke mix. Stir to combine and adjust seasoning.
- Transfer to an 8-inch oven-safe skillet or baking dish and bake for 8–10 minutes until warmed through.
- Garnish with reserved chives and serve warm with baguette, chips, or veggies.
Notes
- Use frozen spinach (3 oz), thawed and squeezed dry, if fresh is unavailable.
- Sunflower seeds can replace cashews for a nut-free version.
- Soak cashews for 6+ hours if not using a high-speed blender.
- Add vegan cheese on top before baking for extra richness.
Find it online: https://yumntasty.com/vegan-spinach-artichoke-dip/
