Plant-Based Creamy Spinach Artichoke Dip
Warm and creamy plant-based spinach artichoke dip with a cashew base and free of dairy. Great for parties or as a snack. Simply combine and bake!
Servings 8
Equipment
- Food Processor
Ingredients
- 1 cup cashews, raw soaked in warm water for 5 minutes
- 1/2 cup water
- 3 garlic cloves or 1 T minced garlic
- 1/2 lemon juiced
- 12 oz frozen chopped spinach thawed
- 14 oz can whole artichokes chopped
- 1/2 cup nutritional yeast
- 1/4 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
- smoked paprika optional
Instructions
- Preheat oven to 350 degrees F.
- Drain soaked cashews. Add cashews, 1/2 cup water, garlic and lemon juice to a food processor. Process for 2-3 minutes, or until very smooth, stopping to scrape down sides as needed.
- Add all remaining ingredients to a large mixing bowl. Pour cashew mixture over ingredients and stir to combine.
- Pour mixture into an 8x8 inch baking dish and spread evenly throughout dish. Transfer to preheated oven and bake for 25 minutes.
- Remove from oven, sprinkle with smoked paprika (if desired) and enjoy warm.
Notes
Fresh spinach may be used in place of frozen, though frozen typically offers the best color.
Store leftover dip covered in the refrigerator for up to 1 week.