Spinach Artichoke Dip
Ingredients:
- 60 g (2 cups) fresh baby spinach
- 396.9 g (1 (14 oz) can) artichoke hearts
- 1½ cups raw cashews, soaked 4 hours or boiled 15 min
- ¾ cup water
- 45 ml (3 tbsp) lemon juice
- 9 g (3 cloves) garlic
- ½ small onion, finely diced
- 15 ml (1 tbsp) olive oil
- 15 g (3 tbsp) nutritional yeast
- 2.3 g (1 tsp) onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- ¼ cup vegan parmesan or extra nutritional yeast, for topping
Equipments:
Features:
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Leftover Friendly
Nutrition:
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Drain the artichoke hearts thoroughly and pat them dry — excess liquid is the main reason baked dips turn watery instead of thick and scoopable.
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Lightly grease a small baking dish or cast iron skillet.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 1 more minute. Remove from heat.
- Wilt the spinach: Add spinach to the pan and stir over medium heat 1–2 minutes until just wilted. Set aside.
- Blend the base: Drain the soaked cashews. Add to a high-speed blender with water, lemon juice, nutritional yeast, onion powder, salt, pepper, and red pepper flakes. Blend 60–90 seconds until completely smooth and creamy.
- Combine: Transfer the cashew cream to a large bowl. Stir in the sautéed onion and garlic, wilted spinach, and chopped artichoke hearts. Mix well to combine evenly.
- Bake: Spread the mixture into the prepared baking dish. Top with vegan parmesan or extra nutritional yeast. Bake 20–25 minutes until the top is golden and the edges are bubbling.
- Serve: Serve hot straight from the oven with tortilla chips, pita, sourdough, or sliced baguette.
Tips: Use marinated artichoke hearts for extra flavor — just drain them well. Pat the artichokes dry before adding to prevent a watery dip.
Make ahead: Assemble the dip up to 2 days ahead and refrigerate unbaked. Add the topping and bake fresh when ready to serve.
Swaps: Stir in a handful of vegan mozzarella shreds for a stretchier texture. Add a pinch of smoked paprika to the topping for extra color and smokiness.
Storage: Refrigerate up to 4 days. Reheat covered in a 350°F oven 10–12 minutes or microwave 1–2 minutes, stirring halfway.
A few ingredients do most of the work in this recipe. The fresh baby spinach adds color, nutrients, and a mild earthy note. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Spinach Artichoke Dip
Ingredients:
- 60 g (2 cups) fresh baby spinach
- 396.9 g (1 (14 oz) can) artichoke hearts
- 1½ cups raw cashews, soaked 4 hours or boiled 15 min
- ¾ cup water
- 45 ml (3 tbsp) lemon juice
- 9 g (3 cloves) garlic
- ½ small onion, finely diced
- 15 ml (1 tbsp) olive oil
- 15 g (3 tbsp) nutritional yeast
- 2.3 g (1 tsp) onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- ¼ cup vegan parmesan or extra nutritional yeast, for topping
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The fresh baby spinach adds color, nutrients, and a mild earthy note. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Drain the artichoke hearts thoroughly and pat them dry — excess liquid is the main reason baked dips turn watery instead of thick and scoopable.
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Lightly grease a small baking dish or cast iron skillet.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 1 more minute. Remove from heat.
- Wilt the spinach: Add spinach to the pan and stir over medium heat 1–2 minutes until just wilted. Set aside.
- Blend the base: Drain the soaked cashews. Add to a high-speed blender with water, lemon juice, nutritional yeast, onion powder, salt, pepper, and red pepper flakes. Blend 60–90 seconds until completely smooth and creamy.
- Combine: Transfer the cashew cream to a large bowl. Stir in the sautéed onion and garlic, wilted spinach, and chopped artichoke hearts. Mix well to combine evenly.
- Bake: Spread the mixture into the prepared baking dish. Top with vegan parmesan or extra nutritional yeast. Bake 20–25 minutes until the top is golden and the edges are bubbling.
- Serve: Serve hot straight from the oven with tortilla chips, pita, sourdough, or sliced baguette.
