vegan artichoke dip

This Vegan Spinach Artichoke Dip is a warm, creamy and cheesy hot dip that is so flavourful! It&#039;s incredibly fresh, is easy to reheat, and is such a crowd pleaser!

Vegan Spinach Artichoke Dip

spinach (or frozen spinach, see notes*)

artichoke hearts

raw cashews (soaked

vegan milk

sea salt

black pepper

nutritional yeast

onion powder

paprika

garlic powder

lemon juice

vegan parmesan cheese

tapioca starch (optional, but great for a cheese pull)

Preheat your oven to 400°F/200°C.

In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.

In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.

Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.

Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9&quot; x 5&quot; oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.

Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!

This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it&#039;s plant based. And it&#039;s packed with flavor from garlic, fresh herbs, and creamy white beans.

olive oil

onion

garlic (minced)

cannellini beans (canned, drained and rinsed)

vegan cream cheese

oz artichoke hearts (canned, drained)

baby spinach (or arugula or watercress leaves)

dill (or 1 teaspoon dried dill)

thyme

salt and pepper (to taste)

mozzarella-style nondairy cheese (optional)

Paprika

Preheat the oven to 375º F.

Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.

Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.

Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.

Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.

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Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip

Top 2 vegan artichoke dip recipes from across the web

The most viewed vegan artichoke dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip

The most viewed vegan artichoke dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine