Vegan Spinach Artichoke Dip
User Reviews
5
Vegan Spinach Artichoke Dip
Description
The dip starts with fresh spinach blanched and chilled to preserve color and texture, then combined with chopped artichoke hearts and fresh chives. A rich cashew cream base provides the characteristic creaminess typical of dairy spinach artichoke dips, incorporating lemon juice, nutritional yeast for a subtle cheesy flavor, garlic, and seasonings such as Dijon mustard and onion powder. Blending these ingredients creates a silky mixture that coats the greens and artichokes evenly.
Once mixed, the dip is baked just long enough to warm through and meld flavors without losing moisture, preserving a creamy consistency. Serving this dip hot from the oven with toasted baguette provides a crisp contrast to the smooth and slightly chunky filling, making it suitable for casual gatherings or snacks.
Ingredients
- 5 ounces spinach fresh
- 1 (14-ounce) artichoke hearts drained and chopped, canned
- 2 tablespoons chives chopped fresh
- 1¼ cups cashew nuts raw
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon nutritional yeast
- 1 garlic clove
- 1 teaspoon salt sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- baguette for serving, toasted
Instructions
- Preheat the oven to 400°F.
- Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
- Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
- In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
- Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
- Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.
User Reviews
Overall Rating
5
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