Description
A Creamy Party Dip Worth Gathering Around
This warm, velvety spinach artichoke dip bakes into a cheesy, dairy free classic that is perfect for sharing with family and friends.
Ingredients
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3/4 cup raw cashews soaked at least 2 hours
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1 cup almond milk or nondairy milk of choice
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1/3 cup nutritional yeast
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1 tablespoon lemon juice
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1 tablespoon tapioca starch
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
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1 bag (8 ounces) frozen spinach thawed
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1 can artichoke hearts chopped
Instructions
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Preheat oven to 375°F. Lightly grease a baking dish.
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Add soaked cashews, nondairy milk, nutritional yeast, lemon juice, tapioca starch, garlic powder and sea salt to a blender. Blend until smooth and creamy.
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In a mixing bowl, combine spinach, chopped artichoke hearts and the blended sauce. Stir to mix well.
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Transfer mixture to the baking dish and bake 25 to 30 minutes until bubbly and mostly set.
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Serve hot with crackers, veggies or toasted bread.
Notes
Serve with warm pita triangles, toasted baguette slices or your favorite crunchy crackers.
Try it alongside fresh veggies like cucumber rounds, carrot sticks or bell pepper strips.
Add a drizzle of hot sauce or red pepper flakes for a spicy twist.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers and Snacks
- Method: Bake
- Cuisine: Classic Comfort, Vegan
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 105kcal
- Sugar: 1g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg