Vegan spinach artichoke dip
No dinner party is complete without the perfect appetizer spread, and this dairy-free classic is sure to impress. Serve it with crackers, bread, or fresh veggies, and get ready for the rave reviews!
Ingredients
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 2 cups loosely packed fresh spinach
- 1 cup raw cashews, soaked in boiling water for 1 hour or overnight, then drained
- 1 cup unsweetened plant-based milk
- ¼ cup nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
- 1 tsp. onion powder
- Salt and pepper to taste
- 1 cup vegan shredded mozzarella cheez, plus extra for topping
- Optional: chopped parsley, for garnish
- Crackers, bread, or vegetables for serving
Preparation
- Preheat your oven to 375°F. Grease a baking dish with cooking spray or oil.
- In a food processor or blender, combine the soaked and drained cashews, almond milk, nutritional yeast, minced garlic, lemon juice, onion powder, salt, and pepper. Blend until smooth.
- In a large mixing bowl, combine the chopped artichoke hearts, fresh spinach, and cashew mixture. Mix until well combined.
- Stir in the vegan shredded mozzarella cheez.
- Spread the mixture evenly onto the prepared baking dish.
- Sprinkle some extra vegan cheez on top of the dip.
- Bake in the preheated oven for 30 minutes or until the cheez on top is melted and slightly golden.
- Once done, remove the dip from the oven and let it cool for a few minutes.
- Let cool for 5 minutes before garnishing with chopped parsley (optional).
- Serve warm with crackers, bread, or vegetables.
Tips
Turn up the heat and get ready to dip into deliciousness! This creamy, cheesy spinach-artichoke dip bakes to bubbly perfection—just don’t forget to share (if you must!).
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