Creamy Spinach and Artichoke Dip
Rich, delish, and unapologetically chunky, Creamy Spinach & Artichoke Dip proves you don’t need dairy to experience pure delight. All you need to find that heavenly delight are a few simple ingredients. Raw cashews ride in to create a velvety base, while sautéed onions and garlic lay down a savoury backbone that ramps up the flavour profile. The heartiness comes from the fresh spinach and the tender artichoke hearts, adding just enough texture to prove this ain’t no bland saloon spread. Lemon juice brightens the dish, nutritional yeast brings the umami swagger, and the spices tie it all together. Baked until golden, this dip is perfect for potlucks, game nights, holiday spreads, or any gathering where snacks mysteriously vanish. Serve it warm with crusty bread, crackers, or crisp veggies — and don’t be surprised if folks start circling the dish like hungry bandits.
Equipment
Ingredients
- ¼ cup low-sodium vegetable broth
- 1 small onion, diced (about 1 cup)
- 4 garlic cloves, minced (about 2 tsp)
- 1 cup raw cashews soaked in water for at least 4 hours
Milk Mixture (makes 1 cup)
- ⅔ cup oat milk
- ¼ cup cashew milk
- 4 tsp coconut milk
Other Ingredients
- 3 tbsp nutritional yeast
- 1½ tbsp lemon juice (about 1 small)
- 1 tsp salt
- ¼ tsp paprika + a sprinkle for garnish
- ⅛ tsp ground allspice
- 3 cups chopped fresh spinach
- 2 cups artichoke hearts, drained and diced (13.5-oz can or 6–8 whole hearts)
Instructions
- Preheat the oven to 400°F.
- In a small frying pan on medium-high heat and add ¼ cup vegetable broth. Once hot, add 1 cup diced onion and sauté until translucent and beginning to darken (about 5 minutes). Add a little water if onions begin to stick, but let the broth cook off so onions can brown. If they become too dry, onions may burn. Add 2 tsp minced garlic and cook for 2-3 minutes until garlic softens. Stir often, and add a little water if they start to stick.
- Drain and rinse the soaked cashews. Put in a food processor or blender along with 1 cup Milk Mixture (⅔ cup oat milk, ¼ cup cashew milk, and 4 tsp coconut milk). Process until smooth and creamy (3–5 minutes), scraping down sides as needed with a rubber spatula. Add cooked onions and garlic, 3 tbsp nutritional yeast, 1½ tbsp lemon juice, 1 tsp salt, ¼ tsp paprika, and ⅛ tsp ground allspice. Process for 1-2 minutes or until smooth, creamy, and well combined. Add 3 cups chopped spinach and 2 cups diced artichokes. Pulse until combined, but do not overblend, as you want to ou want to leave quite a bit of chunky texture! Makes 4 cups.
- Scrape out the mixture into an oven-safe dish and bake for 15-20 minutes or until warm and golden brown.
- Garnish with a sprinkling of paprika and serve warm with sliced baguette, crackers, or vegetable sticks.
Breakout Trick
Instead of Milk Mixture, use vegan milk of your choice.
Nutrition
Calories: 79kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 403mgPotassium: 136mgFiber: 2gSugar: 2gVitamin A: 564IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
So Good!!!
I love this dip, so tasty, so satisfying!
Invite me over! This dip is so tasty!