How to Make Dairy-Free Spinach and Artichoke Dip - A Step-by-Step Guide

Spinach and artichoke dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional recipes often call for a generous amount of dairy products, which can be problematic for those with lactose intolerance or a dairy allergy. But fear not, because this dairy-free version of the beloved dip is just as creamy and flavorful as the original, making it a perfect alternative for those with dietary restrictions.

The star of this recipe is the combination of fr...

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Ingredients

  • 1 ½ cups raw cashews
  • ½ cup mayonnaise
  • ½ cup coconut milk
  • ¼ cup water
  • 1 pound fresh spinach leaves, stemmed and roughly chopped
  • 2 (14 ounce) cans artichoke hearts, drained and chopped
  • ⅓ cup finely chopped red onion
  • 5 cloves garlic, minced
  • ½ tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch paprika, or to taste (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 35 mins
  • Servings: 16
  • Yield: 16 servings

  • Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish.
  • Bake in the preheated oven until hot and bubbly, about 20 minutes.
  • Nutrition

    163 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 3mg
    • Sodium: 507mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 4g
    • Vitamin C: 13mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 258mg