Vegan Spinach & Artichoke Dip
This Vegan Spinach Artichoke Dip is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!
- 1 cup(s) raw cashews (softened if needed, see step 1)
- 2 cup(s) water (see notes)
- 1/2 cup(s) plant-based milk (such as oat or soy)
- 7 tablespoon(s) tapioca starch (also called tapioca flour)
- 3 tablespoon(s) nutritional yeast
- 1 tablespoon(s) apple cider vinegar
- 1 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) garlic powder
- 1/4 teaspoon(s) black pepper
- 1 tablespoon(s) olive oil
- 1 yellow onion chopped
- 4 clove(s) garlic minced or pressed
- 2 cup(s) frozen spinach or 4 cups fresh baby spinach
- 1 1/2 cup(s) artichoke hearts drained and roughly chopped
- Bread, tortilla chips, cracker veggies, or pita triangles for dipping
- Preheat oven to 400F (200C).
- Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in an air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
- Add the mozzarella to an oven safe dish, along with the artichoke hearts, onion, garlic, spinach, 1/2 cup non-dairy milk, salt, and pepper. Give it a stir. It will probably lumpy and not really come together, but that's totally cool.
- Pop it in the oven for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing it a bit extra non-dairy milk.
- Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put under the broiler for 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve hot with bread or chips.
Water: The original fan-fave recipe uses 2 cups of water with ½ cup of plant-based milk, but if you want to make this recipe even creamier and richer, sub the water for more plant-based milk. The total amount of liquid would be 2 ½ cups of plant-based milk. Baking Dish Options: if you prefer to cook the dip in a baking dish, simply follow the directions as written by cooking the dip in a pan. Before baking, transfer the dip to your preferred oven-safe dish and then bake. It may need a few extra minutes in the oven. Make-ahead/ freezer instructions: If you would like to prep this dip ahead of time, simply prepare the dip as written but do not bake it yet. Once the dip has thickened on the stove, transfer the dip to an oven-safe baking dish to stop it from cooking further and let cool. Cover and store in the fridge until ready to bake or you can freeze it. If freezing, allow the dip to thaw completely before baking. Uncover and bake as directed, it may need a few extra minutes in the oven. Cashew Substitution: Cashews are my favorite but if you need to substitute them you can instead use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil these nuts or seeds for 10 - 15 minutes before blending to ensure they are softened and can blend into a smooth creamy sauce. Oil-free: to make oil-free simply omit the olive oil and do a water or broth sauté instead.
Serving: 1serving without dippers (recipe makes 8 servings) | Calories: 207kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 621mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5007IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 2mg