Yah, I know it’s a terrible pic but who cares because WOW this was DELISH!!! We had a pre-Father’s Day party today so I decided to serve this dip I’ve had my eye on for a while now. It was SO GOOD! Everyone enjoyed it! I made a double batch and the bowl was licked clean! It’s so nice to find a good plant-based spinach artichoke dip, especially one without some type of fake mayo or processed vegan product. Our toddler LOVED this and devoured it along with carrot and zucchini sticks.
I would’ve taken better pictures if I wasn’t slapping hands out of it first! Small price to pay for a good recipe!
Creamy Artichoke Spinach Dip
The original recipe is from Deena Burton’s Plant-Powered Kitchen Another AWESOME blog you need to check out ASAP!
Creamy Artichoke Spinach Dip
Ingredients:
3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I used unsweetened almond milk)
3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (I used 2)
1/2 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender) – I used canned, turned out GREAT!
2 cups (loosely packed) spinach leaves
Directions:
Preheat oven to 425. In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth.
Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
** NOTE: I found that transferring the mixture to the food processor BEFORE adding the artichokes and spinach worked better than trying to pulse them in the blender since I can’t really pulse anything in my Vitamix.
Combine everything EXCEPT artichokes and spinach into high-powered blender
Blend until smoooooth
Add artichokes and spinach and pulse until combined yet chunky (I used my food processor at this point), place in oven safe dish and bake
I couldn’t take a picture fast enough! People already started digging into the dip before I could make it look somewhat pretty…. trust me though, IT’S GOOD!!!!
Kid Tested Firefighter Approved 
I am seriously considering removing cheese from my diet but love these types of cheese dips…so I am super excited to try this recipe. Thanks for sharing!!
No problem! I have so many good cheese substitute recipes, you won’t even miss it! 😉
This was really good. Thanks!
Hi! I have a question… I just doubled this recipe and the blended stuff seems pretty watery? How thick should it be? I’ll probably just add more cashews. I tasted it, though, and it’s awesome!!! Thanks for sharing!
Hi Colleen! Mine was pretty thick, did you soak your cashews? Use a VitaMix? Hmmm… Maybe pulse in the artichokes and spinach and see how it comes out. Let me know!! 🙂
This looks amazing! I’ve been looking for a good artichoke spinach dip for the two plus years I’ve been vegan. Why didn’t I think of cashews?! Pinning to my must-try recipes.
This one is SO GOOD! I’m making it tomorrow for the 10th or so time!
I made this last night for a belated Christmas celebration. Was delicious! I added a little nurtritional yeast (maybe a T) for some extra nutrtion and cheesy/nutty flavor and might reduce the lemon next time just a tad — a personal preference — but it was so good. Will definitely make again. Thanks for the recipe!
Yummy!!! Cannot wait to try this!! I just harvested like 6 cups of spinach out of the garden today with our 6 year old so this will be great tomorrow!!
Jealous!!! Have you tried the Green Overnight Oats yet?? That’s what I make with our weekly spinach, kids LOVE it!
I made a recipe for creamed kale from “Vegan Dad” and it was very similar to this one. I was thinking how awesome it’d be to add more garlic, some artichokes, and have a kale-artichoke dip. SO good. The cashews are my favorite “cream” base!!
Hello! Great recipe. I used it as a template for my kale and artichoke dip. Please check it out to see that you are satisfied with how I credited you.
I just made this and it was SO DELICIOUS! Thank you so much! I didn’t have any lemons so I just added a splash more almond milk, left out the mustard and I added a tablespoon or so of nutritional yeast as well. My non-vegan parents loved it too 🙂
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I love your site and this dip. I am taking it to book club tonite! I am taking the Cornell program right now so we have lots in common. I am so glad you are exposing your kids to plant based foods when they are little. My 7 yr. old is pretty game but her teenage bros., a little less so. I too love the creative side of cooking this way, I soo enjoy your site and have tried many of your recipes. Feel free to email me, I’d love to talk to you directly.
Hi there! Nice to ‘meet’ you! Are you on Facebook? I run a group on there, we’d love to have you!!
😀 It’s in the oven now. I’m sure the flavors meld a bit during the cooking process. Followed your recipe to the letter…I held off of adding nutritional yeast even though it seemed to fit here. I used one clove of elephant garlic…its very garlicky…mmm…just the way I like it…but we’ll see it may be a bit spicy for the kiddos. All in all…I think it is a keeper!!
UPDATE: WINNER WINNER NONCHICKEN DINNER!!!! My goodness the flavors blended together so nicely and the garlic became much more mild!!! YUMMY!!!
So glad it’s a winner! It’s one of our favorites! I like to use it in my Leftovers Lasagna recipe too!!
Sounds yummy! …just so you know, you can pulse in a vitamix. Turn the number dial up to where you want and flip the on off switch repeatedly.
I’m assuming that this could be mixed up and stored in the fridge until ready to heat? Or would it be better to bake it and reheat? Still getting used to different ingredients and want to make sure they will be okay if not baked right away. Thanks!
I’ve done that a few times, yes!!
Store it, it’ll be fine. 🙂