Vegan Spinach Artichoke Dip
User Reviews
5
Vegan Spinach Artichoke Dip
Description
The Vegan Spinach Artichoke Dip uses olive oil to sauté onions and garlic until translucent, then adds fresh or thawed, drained spinach and chopped artichoke hearts seasoned with salt. The creamy sauce is made by blending raw cashews with water, lemon juice, apple cider vinegar, and additional salt until very smooth. This combination creates a thick, velvety dip that mimics dairy-based versions.
The dip is assembled by mixing the sauce into the vegetable base and baking until heated through and slightly golden. The recipe’s use of lemon and apple cider vinegar adds brightness to balance the richness of the cashew sauce. The texture should be creamy with tender vegetable pieces throughout.
This dip pairs well with crackers, bread, or vegetable sticks as a savory snack or appetizer. It’s suitable for vegan diets without sacrificing the characteristic creaminess of traditional spinach artichoke dips.
The nutrition information indicates portioning the recipe into eighths, approximately one-quarter cup servings. When preparing, ensure to squeeze excess moisture from thawed spinach for ideal consistency.
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion , chopped (about 3/4 cup)
- 4 garlic cloves
- 1 (14 oz.) can artichoke hearts , drained & rinsed
- 5 ounces spinach or 8 oz. thawed frozen spinach; drained, fresh
- 1.5 teaspoons salt 11 grams; I use Real Salt brand, fine sea salt
- 1 cup cashews 151 grams; unsalted & not roasted, whole
- 1 cup water
- 1 teaspoon lemon juice (6 grams)
- 1 teaspoon apple cider vinegar
- black pepper to taste
Instructions
- Preheat the oven to 400ºF. Heat the olive oil in a large cast iron skillet over medium-high heat, and saute the garlic and onion until the onion is translucent, but not brown, about 5 minutes.
- Chop the fresh spinach, to help it fit in the pan. You may need to add the spinach in large handfuls, then cover briefly for 30 to 60 seconds with a lid, to help it shrink down. I usually do this in 3 batches for a 5-ounce bag of fresh spinach. If you're using thawed frozen spinach instead, be sure to squeeze out excess moisture before adding it to the pan.
- Chop the artichokes into tiny pieces, then add them to the pan with the other veggies. Season with 1/2 teaspoon of salt, and stir well.
- Turn off the stove top while you make the cashew sauce. In a high-speed blender, add the cashews, water, lemon juice, vinegar, and 1 teaspoon of salt. Blend until very smooth, then pour over the veggies in the pan.
- Stir well, to make sure the vegetables are evenly distributed in the sauce. Transfer the skillet to the preheated oven, and cook until everything is hot and the sauce looks thicker, about 15 minutes.
- Serve warm, with your favorite chips, bread, or sliced veggies for dipping. Leftover dip can be stored in an airtight container in the fridge for up to 5 days. I like this dip cold, but if you reheat it, you might need to add an extra splash of water, to help thin out the sauce again.
Notes
- Drain thawed frozen spinach thoroughly to prevent excess moisture in the dip.
- Chop fresh spinach before cooking so it fits the pan better and cooks evenly.
- Blend cashews with lemon juice and vinegar until very smooth to achieve a creamy sauce consistency.
- Nutrition info estimates servings as 1/8 of the dip, about 1/4 cup each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 455mg | 19% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1662IU | 33% |
| Vitamin C | 6mg | 7% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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