Are you craving a creamy, indulgent appetizer that's completely plant-based and bursting with flavor? Look no further! This vegan spinach artichoke dip is about to revolutionize your snacking game, proving that dairy-free can be outrageously delicious. Imagine a smooth, rich dip packed with nutrient-dense spinach and tender artichoke hearts, so irresistible that even non-vegans will be begging for the recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 2 cups
Ingredients
- 1 cup cooked spinach, chopped
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cashews, soaked and drained
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup almond milk
Instructions
- Begin by preparing your ingredients. If you haven't done so already, cook the spinach until wilted, then drain and chop it finely. If using frozen spinach, thaw it and squeeze out any excess moisture.
- Open the can of artichoke hearts, drain, and rinse them under cold water. Chop them into small pieces and set aside.
- In a bowl, combine the soaked and drained cashews, nutritional yeast, lemon juice, minced garlic, and almond milk. Blend these ingredients together using a high-speed blender or food processor until the mixture is smooth and creamy. You may need to scrape down the sides occasionally to ensure everything is well combined.
- Add the chopped spinach and artichoke hearts to the blended mixture. Stir gently to incorporate them without breaking them down too much. Season with salt and pepper to taste, adjusting according to your preference.
- Transfer the mixture to a small baking dish or oven-safe serving bowl, spreading it evenly.
- Preheat your oven to 350°F (175°C). Once preheated, place the baking dish in the oven and bake for about 20 minutes, or until the dip is heated through and slightly golden on top.
- Remove the dip from the oven and let it cool for a few minutes before serving. This dip is best served warm, accompanied by tortilla chips, pita bread, or fresh vegetables for dipping.
- Enjoy your delicious vegan spinach artichoke dip!
Tips
- Soak cashews for at least 4 hours (or overnight) to ensure the smoothest, creamiest base possible.
- Make sure to thoroughly drain spinach to prevent a watery dip.
- Use a high-speed blender for the absolute smoothest texture.
- For extra flavor, consider adding a pinch of smoked paprika or red pepper flakes.
- If you want a slightly crispy top, broil the dip for 2-3 minutes after baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in the oven or microwave, adding a splash of almond milk if needed to restore creaminess.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
