Vegan Spinach Artichoke Dip
User Reviews
5.0
81 reviews
Excellent
Vegan Spinach Artichoke Dip
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This Vegan Spinach Artichoke Dip is dairy-free and tastes like the original! It's the perfect healthy dip for a party, made without cheese or sour cream.
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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 fresh spinach (or 8 oz. thawed frozen spinach; drained)
- 1.5 teaspoons fine sea salt (11 grams; I use Real Salt brand)
- 1 cup whole cashews (151 grams; unsalted & not roasted)
- 1 cup water
- 1 teaspoon lemon juice (6 grams)
- 1 teaspoon apple cider vinegar
- black pepper, to taste
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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
- Nutrition information is for 1/8 of this whole recipe, which is about 1/4 cup. This information is just an estimate, and not a guarantee.
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Sodium
455mg
(19%)
Potassium
223mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1662IU
(33%)
Vitamin C
6mg
(7%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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