If there’s one thing I know, it’s that nearly everyone loves hot spinach and artichoke dip – sadly for us, this beloved appetizer is full of animal products, cholesterol, saturated fat, and other nasties. What’s a girl to do? Create an all natural vegan version that doesn’t rely on commercial cheese/dairy substitutes, of course! Hallelujah, praise be. It’s back, friends, and better than ever – I mean it. When I was tasting this for the first time, I could not believe that it was vegan (which doesn’t make any sense since I made the recipe myself, but still). This hot spinach and artichoke dip is so decadent tasting, so packed full of flavor, so creamy and addictive, you’ll immediately declare that you’re making it for Thanksgiving or your famous annual Christmas Party. Yes, that’s right – this spinach and artichoke dip is omnivore approved. Win, win!
Warm Spinach & Artichoke Dip
Recipe by Lauren Kretzer
- 2 Tbsp extra virgin olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 16 oz. bag of frozen spinach, defrosted and excess liquid squeezed out
- 1 ½ cups jarred/canned artichoke hearts, drained and chopped
- 1 ½ cups raw, unsalted cashews, soaked overnight and drained
- 2 cups water
- 1 tsp salt
- ¼ tsp ground nutmeg
- 2 Tbsp nutritional yeast
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/3 cup Italian breadcrumbs (check label to make sure they are vegan)
- ½ cup vegan parmesan cheese
Preheat oven to 350 degrees F.
In a large pan, heat olive oil over medium high heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 additional minute. Season with a pinch of salt and remove from heat. Remove approximately half of the cooked onion/garlic mixture and set aside. Add defrosted/drained spinach and chopped artichoke hearts to pan along with remaining onion/garlic mixture. Stir to combine and cook at medium heat until completely heated through. Remove from heat and add to an 8×8” oven proof baking dish.
Add drained cashews, water, salt, nutmeg, nutritional yeast, apple cider vinegar and Dijon mustard to blender, along with reserved portion of cooked onion/garlic mixture. Blend until completely smooth. Pour cashew cream into baking dish and gently mix to combine with spinach and artichoke mixture (the dip will seem liquidy, but will thicken when cooked). Sprinkle breadcrumbs and vegan parmesan cheese evenly over the surface of the dip.
Bake dip, uncovered, for 20 minutes, or until entirely heated through and breadcrumbs/vegan parmesan cheese are golden brown. Serve immediately with tortilla chips, pita chips, crostini or crudité.