The best part of this dip is that you can enjoy it while warm, and also cold. While warm, it's best to be served with toasted bread or baguette, crackers or tortillas, and fresh veggie sticks. The serving option is entirely up to you. It doesn't matter how you serve it; this dip is going to be on your favorite appetizers list.
Baked Spinach Artichoke Dip [Vegan]
- One pack (11 oz/ 312 g) – fresh org baby spinach (recommended)
- One jar (14.5 oz/ 411 g) – org artichoke hearts (marinated)
- 1 1/4 cup (300 g) - org plant-based milk (oat milk used)
- 1 1/3 cups (190 g) – org raw cashew nuts (soak as per Tip #1 instructions)
- 1/2 cup (70 g) – org raw pine nuts
- 10 org garlic cloves (large to med size)
- 2 tablespoons (16 g) – org arrowroot flour
- 2 tablespoons (29.6 g) – filtered water
- 1 tablespoon (14.4 g) – lemon juice (or 1/2 lemon juice)
- 1 teaspoon (2 g) – Himalayan salt (or Celtic salt)
- Pinch fresh ground pepper
- Soak the cashew nuts overnight with double the amount of filtered or purified water – 1: 2 ratio, and 1 tsp of salt (1 tsp to 1 cup).
- Refrigerate if soaking overnight. Same day: Soak for a minimum of 4 hours on top of the counter—same water ratio. Quick soak: Boil water and cover the cashew nuts, add salt, leave for 30 minutes.
- Drain the soaking water and rinse thoroughly before adding the nuts to the composition.
- Clean the spinach and leave to drain. Same with the marinated artichoke hearts – drain excess liquid separately in a small strainer basket.
- In a non-stick skillet/ pan, add pine nuts and roast at medium heat until slightly charred (up to 2 min). Set aside.
- In a high-speed blender, add the following ingredients: soaked cashew nuts, roasted pine nuts, peeled garlic cloves, plant-based milk, lemon juice, salt, and fresh ground pepper.
- Start blending at low speed until all ingredients will start mixing and gradually increase the speed to high.
- Blend for 50 sec up to 1 min until the cashew nuts mixture becomes smooth and creamy.
- In a small bowl, combine the arrowroot flour with water. Mix well.
- In a medium-sized pot, add the cashew cream mixture and place to low heat for 1 minute. Keep close and stir a couple of times to avoid sticking. Set aside from heat and whisk in the arrowroot flour and water mixture. Whisk well to combine.
- Set back on low heat and whisk continuously for up to 1 minute until the cashew cream starts to thicken up slightly. Set aside.
- Chop finely the artichoke hearts (or cut as preferred), and set aside three to four halves.
- Take the drained spinach leaves and add half of the amount to the warm cashew cream mixture in the pot. Mix well with a spatula to coat all the spinach leaves. Add the remaining spinach and repeat it. Lastly, add the cut artichoke hearts and mix once again.
- Add the spinach and artichoke to the preferred ceramic baking dish (rectangle 8x6 inches used), clean sides with a damp towel, place the remaining artichoke halves on top (spread apart), and bake for 25 minutes.
Set to broil for the last 2-3 minutes if preferred to obtain the grilled effect on top of the dip.