Vegan Spinach Artichoke Dip

Name: Vegan Spinach Artichoke Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 tablespoons olive oil; 2 tablespoons minced garlic; 1 cup baby spinach leaves; 2 cups raw cashews, soaked for one hour in warm water to yield 2 1/4 cups; 3 cups cooked artichoke hearts, quartered and drained if canned; 1/4 cup nutritional yeast; 1 1/4 teaspoons salt; 2 tablespoons fresh lemon juice; 1 cup milk; 1/4 tsp ground black pepper

A dairy-free and egg-free spinach artichoke dip offers a cheesy flavor from nutritional yeast, serving deliciously either hot or chilled.

⭐ 4.8 (4 reviews) Prep: 10 minCook: 15 minTotal: 25 minYields: 8 servings

Category Tags:

Appetizer Condiment

Cuisine Tags:

American

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Instructions

Preheat oven to 400 F if serving the dip hot.
In a small pan over medium heat, warm olive oil. Sauté minced garlic for one minute, then add spinach and cook for two minutes until wilted; remove from heat.
Drain and rinse cashews. Transfer the garlic-spinach mixture to a blender, adding cashews and all other ingredients. Blend on low until smooth but still showing spinach flecks.
Serve immediately for a chilled dip. For a hot dip, pour into a baking dish and heat in the preheated oven for 12-15 minutes until gently bubbling.

Nutritional Info (per serving)

Calories: 270 kcal

Carbohydrate: 22 g

Cholesterol: 3 mg

Fiber: 6 g

Protein: 11 g

Saturated Fat: 3 g

Sodium: 393 mg

Sugar: 4 g

Fat: 18 g

Unsaturated Fat: 0 g