Vegan Hot Artichoke and Spinach Dip recipe

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Ingredients

1 cup raw cashews
1 cup water, or more as needed
¾ cup shredded vegan cheese
1 clove garlic, minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained

Nutrition Info

156.9 calories
carbohydrate: 10.5 g
cholesterol: : -
fat: 10.8 g
fiber: 1.9 g
protein: 5.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 430 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cashews in water for 1 to 2 hours.

  2. Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.

  3. Drain cashews. Place in a blender, puree with water until creamy. Add 1 to 2 tablespoons more water if needed.

  4. Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.

  5. Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

Recipe Yield

8 servings

Recipe Note

Cashew cream and dairy-free cheese bring the creamy in this vegan version of a party dip favorite.

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