Description
This vegan spinach artichoke dip is better than the original: get ready to wow everyone! It’s easy to make with no substitute dairy required.
Ingredients
Scale
- 1 cup raw unsalted whole cashews
- 14-ounce can (8.5 ounce dry weight) quartered artichokes
- 8 ounces frozen chopped spinach (about 3/4 cup tightly packed)
- 2 green onions, thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 teaspoon dried dill
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ cup water, plus more as needed
- Baguette, pita chips or vegan crackers, for serving
Instructions
- Preheat the oven to 350°F.
- Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil for 15 minutes. Drain the cashews.
- Meanwhile, roughly chop the artichoke hearts and drain or squeeze out excess moisture. Set aside 1 cup for blending. Thaw the spinach by placing it under warm water in a strainer, then squeeze out all remaining moisture several times with your fingers until it makes dry crumbles (you should have about 3/4 cup packed spinach). Thinly slice the green onion.
- Once the cashews are boiled and drained, place them in the bowl of a blender. Add 1 cup of the roughly chopped artichoke hearts (1/2 can), the Dijon mustard, garlic powder, onion powder, dried dill, salt, and water in a high speed blender and blend on high until creamy and fully combined, adding 1 to 2 tablespoons more water to get it to a creamy consistency (we added 2 tablespoons).
- Add the remaining chopped artichokes, spinach, and thinly sliced green onions to a bowl, breaking up the spinach into crumbles with your hands. Use a spatula to scrape in the blended cashew mixture and stir everything to combine. Taste and add a few more pinches kosher salt and fresh ground black pepper to taste.
- Spread the dip in an even layer in a small baking dish or 9-inch pie plate. Bake for 15 minutes until warmed through. Serve immediately with baguette slices or pita chips.
- Serve warm with pita bread, pita chips, baguette slices, or crostini. Make ahead info: make up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Store up to 3 days refrigerated; reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving.
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegan
