Best & Easiest Vegan Spinach Artichoke Dip #vegetarian #appetizers

Best & Easiest Vegan Spinach Artichoke Dip #vegetarian #appetizers

Dips are such a group pleaser at a gathering and spinach artichoke plunge is a work of art! I adore serving this veggie lover spinach artichoke plunge with cut little bread, similar to a roll, or pita chips. It would likewise be an extraordinary plunge for carrot sticks, tortilla chips or pita bread.

The BEST thing about this plunge is the way incredibly smooth, mushy and flavorful it is while being absolutely dairy free. The second best thing is that it is so natural to make! The third best thing about this veggie lover spinach artichoke plunge? You needn't bother with any extravagant vegetarian fixings (like veggie lover cheddar or vegetarian acrid cream) to make it! It's made with all entire nourishment, straightforward fixings that are anything but difficult to discover. Whoopee!

Serve warm with cut bread, chips or vegetable sticks! You can likewise sprinkle the top with Vegan Parmesan Cheese, on the off chance that you need. Appreciate!

You can serve this with Sweet and Salty Sweet Potato Chips

Best & Easiest Vegan Spinach Artichoke Dip #vegetarian #appetizers

This is the Best & Easiest Vegan Spinach Artichoke Dip! Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing hot dip. It’s so CREAMY and CHEESY without any sour cream.


  • 1 1/2 cups raw cashews
  • 4 cloves garlic
  • 1 small onion, diced
  • 1 1/2 cups unsweetened non-dairy milk
  • 1/4 cup nutritional yeast
  • 1 small lemon, juiced (2 tablespoons)
  • 1-1 1/2 teaspoons salt
  • 4 cups loosely packed fresh spinach
  • (2) 14-ounce cans artichokes drained & rinsed
  • Optional: Vegan Parmesan Cheese for serving


  1. Preheat the oven to 425 degrees F.
  2. Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
  3. In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
  4. In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth. 
  5. Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
  6. Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top. 
  7. Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!

Read more our recipe : Homemade Spinach Tortillas

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