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Spinach artichoke dip, carrots, chips, and lemon slices in a cast iron skillet

Creamy Spinach Artichoke Dip

A vegan spinach artichoke dip so creamy you won't believe it's healthy! The perfect party appetizer for summer picnics, bbq's or any time of year.

Course Appetizer
Cuisine American
Keyword healthy appetizers, non dairy spinach dip
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 115 kcal
Author Sophia DeSantis

Ingredients

  • 10 ounces frozen or fresh spinach , defrosted (about 8 packed cups fresh spinach)
  • 14 ounces artichoke hearts , 1 can (make sure they are in water and not oil)
  • ½ cup sliced green onion
  • Oil, broth or water to sauté
  • ¾ cup cooked potato , about 1 medium potato (see note)
  • ¾ cup raw cashews (see note)
  • ¾ cup cooked white beans , drained and rinsed
  • ¾ cup cashew milk (another creamy non-dairy milk will work too)
  • 3 cloves garlic
  • ¼ cup distilled white vinegar
  • 1 teaspoon sea salt
  • ½ - 1 cup Grateable Parmesan to top , optional (see recipe)
  • crushed red pepper for garnish , optional
US Customary - Metric

Instructions

  1. Preheat oven to 350 F/ 175 C
  2. Squeeze out the water from the defrosted frozen spinach if using frozen, use your hands and squeeze until most of the water is removed. You will get one cup spinach after removing the water.

  3. Then, squeeze out the water from the artichoke hearts in the same way. You will get one cup artichoke hearts after removing the water.
  4. Sauté the spinach (if using fresh just put it right into the pan), artichoke hearts and green onion with a drizzle of oil, broth or water over medium heat until they are hot and just begin to brown. Add more oil, broth or water as needed so they don’t stick. But also be careful to sauté until all the liquid is gone. Takes about 5 or so minutes. Set aside.

  5. Place potato, cashews, white beans, milk, garlic, vinegar and salt into a high-speed blender and blend until smooth.

  6. Add sautéed veggies and pulse to incorporate. Pulse only a few times if you want the dip chunky, and more if you prefer it with smaller pieces.
  7. If using a bread bowl, then cut the top off and scoop out the soft bread inside (you can use your hands), leaving about a ½ inch border of bread.

  8. Pour mixture into the bread bowl (you may have a little left over depending on how big your bread bowl is) or a square baking dish (I used 8 x 8). You can also use a skillet if you prefer. If using a bread bowl, put it on a baking sheet.

  9. Sprinkle Parmesan over the top if using.
  10. Bake at 350 degrees for 15-20 minutes, or until the top is beginning to brown and the dip is heated through. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.

  11. Once done, you can take out the dip and add the bread top and bread pieces to the cookie sheet. Bake for 5 minutes to get a slight crisp. This is totally optional.
  12. Enjoy nice and warm with the bread pieces, your favorite tortilla chips, veggies and crackers!

Recipe Notes

Tips to prep ahead: Make Parmesan if using. Soak cashews if not using a high speed blender.

Nutrition Facts
Creamy Spinach Artichoke Dip
Amount Per Serving
Calories 115 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 404mg17%
Potassium 389mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 3385IU68%
Vitamin C 12.3mg15%
Calcium 55mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.