Baked Spinach and Artichoke Dip (vegan)
Printed from Inclusive Kitchen — Baked Spinach and Artichoke Dip
Baked Spinach and Artichoke Dip is a beloved appetizer that has graced tables at parties and gatherings for decades. Traditionally made with cream cheese and sour cream, this vegan version swaps in cashews and nutritional yeast to create a rich, creamy texture without any dairy. The combination of spinach and artichokes provides a delightful earthiness, while the spices and lemon juice add a bright, zesty flavor that keeps everyone coming back for more.
The origins of spinach and artichoke dip can be traced back to the 1950s, when it first appeared on menus in California. It quickly gained popularity, becoming a staple at gatherings and sporting events. This vegan adaptation not only caters to those following a plant-based diet but also showcases how delicious and satisfying vegan cooking can be. Plus, it’s a great way to sneak in some greens without anyone noticing—just don’t tell the kids!
To make this dip, you’ll need a few simple ingredients and some basic kitchen equipment. A high-speed blender or food processor is essential for achieving that creamy consistency, while a baking dish will help you achieve that golden, bubbly top. Serve it warm with tortilla chips, pita bread, or fresh veggies for dipping. And remember, if anyone asks, just say it’s a “health food”—after all, it does have spinach in it!
Ingredients
- 1.5 cups raw cashews
- 0.5 cups water
- 0.25 cups nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups fresh spinach
- 1 can canned artichoke hearts
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). This temperature is perfect for achieving a bubbly, golden top on your dip.
- In a bowl, soak 1.5 cups of raw cashews in water for at least 30 minutes. Soaking softens the nuts, making them easier to blend into a creamy texture.
- After soaking, drain the cashews and place them in a high-speed blender. Add 0.5 cups of fresh water, 0.25 cups of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
- Blend the mixture on high until completely smooth and creamy, which should take about 1-2 minutes. Scrape down the sides as needed to ensure everything is well combined.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 3 cups of fresh spinach and sauté until wilted, about 3-4 minutes.
- Add the drained canned artichoke hearts to the skillet, breaking them up slightly with a spoon. Cook for an additional 2-3 minutes until heated through.
- Remove the skillet from heat and stir in the creamy cashew mixture until well combined. The dip should be thick and creamy, with the spinach and artichokes evenly distributed.
- Transfer the dip to a greased 9-inch baking dish. Spread it out evenly, smoothing the top with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Keep an eye on it to prevent burning.
- Once done, remove from the oven and let it cool for a few minutes. This will help the flavors meld together and make it easier to scoop.
- Serve warm with tortilla chips, pita bread, or fresh veggies. Enjoy the creamy goodness while knowing you’ve made a healthier choice!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.
Nutrition (per serving)
- Calories: 180
- Carbs g: 12
- Protein g: 6
- Fat g: 12
- Sugar g: 1
