How to Make Vegan Hot Artichoke and Spinach Dip - A Step-by-Step Guide

Looking for a delicious and satisfying dip to serve at your next gathering? This Vegan Hot Artichoke and Spinach Dip is sure to be a hit with vegans and non-vegans alike! Creamy and flavorful, this dip is perfect for serving with chips, crackers, or fresh vegetables. Whether you're hosting a party, game night, or simply want to treat yourself to a tasty snack, this recipe is a must-try!

What sets this dip apart from traditional versions is that it's entirely plant-based, making it a g...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak cashews in water for 1 to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
  • Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
  • 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.
  • Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.
  • Nutrition

    157 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Sodium: 430mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 5mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 136mg