Spinach & Artichoke Dip (Dairy-Free)

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Though tasty dip recipes are a must for hosting and entertaining purposes, the last 18 months or so haven't exactly provided ample opportunities to gather. Even so, you should still have a few go-to dip recipes that you can enjoy with or without company.

When I first transitioned to a plant-based diet, I thought anything that was supposed to have a cheesy flavor was no longer an option. Boy, was I wrong. I have learned many different ways to combine ingredients that provide the nutty, sharp flavor of the cheesy recipes we all adore. Specifically, nutritional yeast blended with soaked cashews and plant-based milk is a fantastic base for "cheesy" dishes such as this delicious spinach and artichoke dip.

This dip also requires very little cooking experience! The "cheese" sauce only requires blending several ingredients, it is very easy to tell when spinach has wilted to roughly half its original volume, and the artichokes are practically prepared for you when they come out of the can. Throw these three components into a dish, pop it in the oven, and within 20 minutes you have a warm and flavorful dip that you can pair with a huge variety of breads, chips, and/or vegetables.

I hope you all enjoy this beginner-friendly dip recipe that you can devour all by yourself or share with company when you can! I always love seeing your finished products, so don't forget to private message me on Instagram or tag @joyfulvegann in your posts and stories to be featured on the page!

Stay happily healthy, friends!

Spinach & Artichoke Dip (Dairy-Free)

Prep Time: 25 min

Cook Time: 15-20 min

Total Time: 40-45 min

Serves: ~6-8 servings

Ingredients

1 can artichoke hearts

1-2 tbsp olive oil

1/4 onion, finely chopped

4 heaping handfuls fresh baby spinach

1 cup cashews, soaked in water at least 2 hours

5 cloves garlic, chopped

1/4 cup nutritional yeast

1 tbsp ground flaxseed

1 tbsp lemon juice

1 1/4 c oat milk (or plant-based milk of choice)

1 tsp salt

1 tsp pepper

Instructions

1. Preheat oven to 400 degrees (F).

2. Drain artichoke hearts and finely chop. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add onions. Add spinach one large handful at a time, adding more as the spinach wilts. When all spinach is added and wilted, remove from heat.

4. In a high-speed blender combine soaked cashews (the longer they soak the more creamy they will be), garlic, nutritional yeast, ground flaxseed, lemon juice, and oat milk. Blend until well combined. Sauce should be thick but pourable.

5. In a medium baking pan (I used an 8" round stoneware casserole dish) combine artichokes, spinach & onions, "cheese" sauce, and salt & pepper. Stir to combine. Bake at 400 for 15-20 minutes until edges just start to brown.

6. Serve with crostini/bruschetta, pita chips, other chips of choice, or fresh vegetables!