This spinach artichoke dip doesn’t use any mayo, cheese, cream cheese, or sour cream, but it’s just as decadent. Promise!
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When I was growing up, my mom had a friend who we can just call Betty. Whenever our family would get together with Betty’s, she made this super delicious artichoke dip. It was sort of her thing, and my sister and I loved it. Mom asked Betty a few times if she’d share her recipe, but she told us it was an old family secret.
Then one evening at supper I was looking on the side of the Kraft Parmesan cheese container, and there it was: a baked artichoke dip recipe! We passed the container around the table, and we were pretty sure that we’d discovered Betty’s “family secret.”
We made a batch and it tasted exactly like her’s! Of course, next time we all got together, mom brought a pan with her. Busted!
Since going vegan I’ve missed that artichoke dip, and this spinach artichoke dip recipe is me trying to somewhat recreate that comfort food from my childhood. I texted my mom to get the non-vegan recipe – it was heavy on the mayo and of course the shakey Parmesean cheese – then veganized it and replaced the processed ingredients with whole food alternatives.
The original dip didn’t have spinach, but I think the greens make it a lot prettier and maybe even more delicious than the dip I remember from childhood.
Spinach Artichoke Dip with Garlic Cashew Cream
Since this spinach artichoke dip doesn’t have any cheese (dairy or vegan), you can serve it hot or cold. It was just as tasty both ways. I put it out with bagel chips when we had friends over to watch Mystery Science Theater 3000 and used some of the leftovers as sauce for pasta for the next afternoon’s lunch. It’s really versatile!
- 1 cup raw cashews, soaked 4-6 hours and drained (if you have a high speed blender, you don’t have to soak the cashews first)
- 1/2 cup water
- 2 cloves garlic
- Juice of 1/2 a lemon
- 1/2 cup nutritional yeast
- 9 ounce bag of frozen spinach, thawed
- 1 14 ounce can artichoke hearts, chopped
- salt and pepper, to taste
- Preheat the oven to 350F (this is optional).
- Combine cashews, water, garlic, and lemon juice in your blender and puree until very smooth.
- In an oven-safe dish, fold the nooch, spinach, and artichoke hearts into the cashew cream. Season with salt and pepper.
- Serve now or bake the dip – covered – for 15-20 minutes to get a nice crust on the top.