Plant Based Spinach And Artichoke Dip

This plant based spinach and artichoke dip was so delicious! I had to make it a couple times to get it just right, but overall it was a joy to taste test :). We have been binging out on Netflix and Amazon Prime lately (have you seen Alien Code?), so dips have been at the forefront. The first time I made this, it was not the right consistency, but practice makes perfect. When I made the first batch of plant based spinach artichoke dip, it didn’t last an hour.

I am on a mission to make healthier, meat-free versions of some of my favorite dishes. I have done quite a few so far: Cheesy Vegan Lasagna, Vegan Crab Cakes and Vegan Hamburger Helper. And today, I can add Spinach Artichoke Dip to my arsenal!

This dish yields two servings and my the recipe will help you to try to save some for another day (lol). I opted to use fresh spinach versus frozen because I wanted to try to keep as much of the nutrients in all ingredients as possible. It is cheaper to go with frozen, but I buy a large organic box of spinach every week and use it for many different things (breakfast sautéed side, lunch salad, side salad, green smoothie, green juices and etc).

I opted to use a cast-iron skillet. This used to be my grandmother’s; in total, I have four cast-iron skillets and they are used often! Anyway, check out the recipe below.

What should I make next?

Print Recipe
Plant Based Spinach And Artichoke Dip
Easy, plant based spinach artichoke dip made with less than 10 ingredients.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Servings
servings
Ingredients
Blender Ingredients
Dip Ingredients
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Servings
servings
Ingredients
Blender Ingredients
Dip Ingredients
Instructions
  1. Prep your oven by setting it to 380 degrees.
  2. Place your water and cashews into a pot and bring to a boil, then allow to boil for five minutes.
  3. Drain your artichokes and cut them into bite-sized pieces. Place half into an oven-safe pan and the other half into your Tupperware (to save for later).
  4. In a saucepan, place your oil and let it melt. Add your spinach and allow it to wilt, then divide evenly among your two separate dishes.
  5. In a blender, combine your cashews, cashew water and seasonings, then blend for 60 seconds. Check the consistency and make sure that it is thick and creamy. If needed, add more water, but by the tablespoon. Taste and adjust seasonings to your liking, then divide evenly among two separate dishes.
  6. Place the over-safe dish into the oven and bake for 8 minutes. Enjoy with chips or crackers!
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