5 from 81 votes
Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip blends sautéed onion, garlic, chopped artichoke hearts, and spinach with a creamy cashew-based sauce. It’s baked until warm and creamy, offering a rich, dairy-free version of a classic party dip with savory and tangy flavors from lemon and apple cider vinegar.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
8
Calories:
114 kcal
Course:
Appetizer
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 114
% 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.