Vegan Spinach Artichoke Dip

Prep: 15 minutes Cook: 15 minutes Serves: 8

From Hannah: Craving a creamy dip? My oil-free vegan spinach artichoke dip is rich, cozy, and dairy-free. It’s perfect for game day or a night in with chips or veggies.

Ingredients

1 tbsp water (for sautéing)
3 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and chopped
2–3 cups fresh spinach (or 1 cup frozen, thawed and squeezed)
½ cup raw cashews (soaked 4+ hrs or quick soak in boiling water 10 mins)
¾ cup unsweetened plant milk (soy, oat, almond)
¼ cup nutritional yeast
1 tbsp lemon juice
1 tsp onion powder
½ tsp salt (or to taste)
¼ tsp black pepper

Instructions

In a pan, sauté garlic in a bit of water until fragrant (1 min). Add chopped artichokes and spinach. Cook until spinach is wilted (if using fresh). Set aside.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, onion powder, salt, pepper, and optional vegan cream cheese. Blend until smooth and creamy.
Pour the creamy blend into the pan with your spinach-artichoke mixture. Stir well and heat over low-medium until warmed through and thickened (3-5 mins).
Add more salt, lemon juice, or seasonings if needed.
Serve warm with crackers, toasted bread, pita chips, or fresh veggie sticks.