Vegan Artichoke Spinach Dip
This Vegan Artichoke Spinach Dip is a party favorite and one of my personal favorites. Instead of using sour cream and cream cheese, this recipe uses cashews and lemon juice to create that familiar texture and taste.
Before we went vegan, Amelia and I used to order artichoke spinach dip while sitting at the bar. It tasted great, but I never liked the greasiness of it and each bite was accompanied by a little pang of guilt from the spike it gave to my cholesterol. This vegan artichoke spinach dip is guilt free since vegan food doesn’t contain cholesterol.
Serve with tortilla chips, pita chips, sliced veggies (carrots, red pepper, cucumber) or a baguette.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 12 servings | 15 minutes |
| Cook Time |
| 20 minutes |
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This Vegan Artichoke Spinach Dip recipe is perfect for chips, crackers or your favorite veggies. Serve at your next party to show how good vegan can taste.
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- 3/4 cup cashews raw, unsoaked
- 2 tsp garlic cloves minced (2 cloves)
- 3/4 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1/3 cup almond milk unsweetened
- 3 tbsp lemon juice freshly squeezed
- 2 cups artichoke hearts frozen, partially thawed
- 2 cups spinach leaves loosely packed
- Preheat oven to 425 degrees
- In a blender, add the cashews, garlic, salt, mustard powder, black pepper, almond milk and lemon juice. Blend until very smooth.
- Add artichokes and spinach and pulse blend to mix. Do not fully blend to keep the chunky texture.
- Pour into a baking dish and bake for 15 to 20 minutes until lightly golden on top.
Serving size is about 1/2 cup.
Courtesy of Cook Vegan published by Vegan Life Magazine in the Summer 2016 Edition.
I have used this recipe a few of times and it’s always delicious and a big hit. Thanks Amelia!
Great! Glad you like it!