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–+ servings
Vegan spinach and artichoke in a round cast iron skillet.

Vegan Spinach and Artichoke Dip

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 6
Author Puja Verma
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DESCRIPTION

This ultra-rich vegan spinach and artichoke dip is super easy to make with just 10 simple ingredients. If you are looking for a healthier alternative, this warm dip always hits the spot with chopped spinach, artichoke hearts, and a cashew-based "cheese" sauce. It's so creamy with a savory aroma from garlic, miso paste, and chives. Perfect for potlucks, picnics, game day,s and holiday gathering needs.

INGREDIENTS
  

  • 16 ounces frozen spinach thawed and drained
  • 28 ounces artichoke hearts canned
  • ⅓ cup chives finely chopped
  • 1 cup cashews raw
  • 1 tablespoon white miso paste
  • 1 tablespoon garlic minced or paste
  • ¾ cup soy milk
  • ¼ cup nutritional yeast
  • 2 teaspoon garlic powder
  • 2 teaspoon salt

METHOD
 

  • Preheat oven to 400℉.
  • Submerge cashews in a bowl in boiling water and boil for 5 minutes. Once the cashews have softened, then drain out the water, and set aside to cool off.
    Note: You can also submerge them in room temperature water overnight.
  • Drain out the thawed and pre-chopped frozen spinach. Make sure to squeeze out all the excess water from the spinach.
    Rinse off excess brine from the canned artichokes and take apart the layers. Feel free to chop the layers into small pieces, if you prefer.
    Place the spinach in a mixing bowl with artichokes and ¼ cup chives (reserve the rest to garnish). Toss together and set aside.
  • Place the remaining ingredients (softened cashews, miso paste, nutritional yeast, garlic, soy milk, garlic powder, salt) into a high speed blender. Blend till all ingredients blend to be smooth and creamy.
  • Pour over the creamy mixture on the spinach and artichokes, and mix it together till combined.
  • Transfer the spinach and artichoke dip in an 8-inch cast iron skillet and bake for 10 minutes.
  • Garnish with reserved chives and serve with toasted baguette slices or crackers.

NOTES

  • Squeeze Your Spinach: If you opt for frozen spinach, is essential to thaw and squeeze out excess water to prevent the dip from turning out watery.
  • Let it Rest: After taking your dip out of the oven, let it sit for a few minutes. This helps it thicken the texture slightly, making it easier to scoop up!
  • High-Quality Artichokes: Canned or jarred artichokes packed in water or brine work best here. Avoid ones in oil because they’re typically too heavy for a dip like this.

NUTRITION

Calories: 203kcal | Carbohydrates: 19g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1443mg | Potassium: 512mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9080IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 3mg
Course: Appetizer, Snack
Cuisine: All, American
Keyword: vegan artichoke dip, vegan spinach and artichoke dip
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