Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is creamy, tangy, and perfect for any gathering. A delicious cheesy flavor that's plant-based.
Equipment
- Vitamix Blender
- mixing bowls
- Caraway Pot
Ingredients
Vegetables
- 5 ounces fresh spinach
- 1 14-ounce can artichoke hearts drained and chopped
- 2 tablespoons chopped fresh chives reserve some for garnish
Base
- 1.25 cups raw cashews
- 0.5 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1 teaspoon sea salt
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon onion powder
For Serving
- Toasted baguette for serving
Instructions
Preparation
- 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 and transfer to ice water immediately. Let chill for 1 minute, then drain 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, blend the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder 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 warmed through. Remove from the oven, sprinkle with reserved chives, and serve with toasted baguette.
Notes
This dip is perfect for game days or gatherings and is sure to be a hit.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gSodium: 400mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 1500IUVitamin C: 4mgCalcium: 40mgIron: 2mg
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