This vegan spinach artichoke dip is by far THE BEST recipe I’ve come across! Spinach and artichoke hearts are baked in a creamy cashew sauce creating this ridiculously good appetizer. Great served with crackers, chips, bread or veggies.
This is my go-to recipe for spinach artichoke dip! It’s creamy, only 10-ingredients and effortlessly comes together!
The sauce is made of a simple cashew cream seasoned with nutritional yeast, onion powder, garlic powder, salt, and pepper.
For ease, I used frozen spinach, but you can always use fresh.
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How to make vegan spinach artichoke dip
Start by blending the sauce and setting it aside.
Roughly chop the spinach and artichoke hearts and add them to a large bowl.
Pour in the cashew sauce.
And mix it all together.
Scoop the dip into an oven-safe dish and bake at 350ºF for 18-22 minutes!
Tips for making the best dip
- Defrost and DRY the spinach. Gently press/pat the thawed spinach between a few paper towels to remove some of the excess moisture. If necessary, repeat this step 1-2 times.
- Soak the cashews. Bring 1-2 cups of water to a boil. Turn off the heat add the cashews and soak for 10-15 minutes to soften. This will make it easier to blend them into a creamy sauce.
- Drain, rinse and dry the artichoke hearts. Discard the liquid from the can of artichoke hearts. Fill the can back up with clean water and drain again to rinse. Squeeze out any excess moisture with paper towels or a kitchen towel. If necessary, repeat this step 1-2 times. Also for best texture, I’d recommend pulling off and discarding any tough outer petals if needed.
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For the perfect appetizer serve with
Or anything else you can dip!
To blend or not to blend?
Spinach artichoke dip can be made 2 ways; chopping the spinach and artichoke or blending them with the sauce.
For a chunkier dip – Chop the spinach and artichoke hearts then mix with the sauce per the recipe. This is my preferred method for ease. I find it also has the best flavor.
For a more blended dip – Simply add the spinach and artichoke hearts to the blender after blending the sauce. Pulse everything together a few times to create a finer chop. Using this method I’ve noticed the seasonings may need to be increased a bit. Taste and adjust to your liking.
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- 8 ounce bag of frozen spinach -thaw and squeeze dry
- 2 (14oz) cans artichoke hearts
- Add the soaked cashews and remaining cashew sauce ingredients to a blender. Blend until the sauce is smooth and creamy. Periodically stop the blender and scrape down the sides as needed.
- For the artichoke hearts: Drain the liquid from the cans of artichoke hearts. Then rinse them by filling the can back up with clean water and drain again. Squeeze out any extra moisture from the artichoke then roughly chop it.
- For the spinach: Thaw and squeeze out any excess moisture from the spinach, then roughly chop it.
- Add the chopped artichoke hearts and spinach to a large bowl. Pour in the cashew sauce and mix until well combined. Taste and adjust seasonings if needed.
- Transfer the dip to an oven safe dish and bake at 350ºF for 18-22 minutes.
- Serve with: baguette, chips, crackers, veggies
- Salt: If the dip is slightly bland, add another 1/8-1/4 teaspoon salt to bring out the flavor.
Nutrition Information:Yield: 10 servings Serving Size: 1 serving
Amount Per Serving: Calories: 92 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 33mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 4g