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Vegan Spinach Artichoke Dip

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.

Prep Time
5 mins
Cook Time
5 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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.