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Dairy Free Spinach Artichoke Dip

Dairy Free Spinach Artichoke Dip Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 184
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews, soaked and drained
  • 1 (14 oz) can artichoke hearts, drained and roughly chopped
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 3 cloves garlic
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • ½ tsp onion powder

Method
 

  1. Soak the cashews in hot water for 30 minutes, then drain. Blend them with ½ cup water, garlic, nutritional yeast, lemon juice, salt, onion powder, and olive oil until completely smooth and creamy, scraping down the sides as needed.
  2. Transfer the cashew cream to a bowl. Fold in the squeezed spinach and chopped artichoke hearts until just combined.
  3. Preheat oven to 375°F (190°C). Spoon the mixture into a 1-quart baking dish and bake for 20 to 25 minutes, until bubbling and lightly golden on top.
  4. Let the dip cool for a couple of minutes, then spoon it into a serving bowl. Drizzle with a little olive oil, sprinkle with smoked paprika or red pepper flakes, and serve warm.

Notes

Soak the cashews for at least 30 minutes before you begin, or overnight in the fridge. The dip can be assembled up to a day ahead and refrigerated unbaked, then baked when you are ready to serve.