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This dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil. It will be a hit at any party, bbq, or potluck!

Creamy Artichoke Spinach Dip [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Creamy Artichoke Spinach Dip [Vegan]

  • 3/4 cup raw cashews (unsoaked)
  • 3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
  • 2 1/2 – 3 tablespoons freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon dry (ground) mustard
  • Freshly ground black pepper, to taste
  • 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
  • 2 cups (loosely packed) spinach leaves

How to Prepare Creamy Artichoke Spinach Dip [Vegan]

  1. Preheat oven to 425°F.
  2. In a blender, first, add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper.
  3. Blend until very smooth or other high-powered blender, this will only take a minute or so.
  4. If using a standard blender, keep blending until very smooth.
  5. Add artichokes and spinach and just PULSE through.
  6. Do not fully blend, keep some chunky texture!
  7. Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
  8. Remove and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 552 | Total Carbs: 47 g | Total Fat: 35 g | Total Protein: 23 g | Total Sodium: 2352 g | Total Sugar: 8 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Dreena Burton

See My Recipes

Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM. She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.

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