Vegan Spinach Artichoke Dip

Should dips be classified as it’s own food group?? I certainly wouldn’t mind.

Should dips be classified as it’s own food group?? I certainly wouldn’t mind.

Get in my mouth.

Get in my mouth.

I'm SUCH a "dips" person. Give me all the dips. Especially around this time of year — holiday parties and endless hors d'oeuvres (yeah, I had to Google how to spell that) totally put me in my happy place. Unfortunately, 80% of awesome dips contain dairy, so I am on a mission to tackle some of my favorites to create creamy versions without getting any milk or cheese involved (like my dairy-free Buffalo Chicken Dip — one of my most popular recipes)!

Vegan Spinach Artichoke Dip

  • 1 can artichoke hearts (drained)

  • 1 cup soaked cashews

  • 1 can white northern beans

  • 1 tbsp lemon juice

  • ½ onion

  • 4 cloves garlic

  • 1 cup spinach

  • 2 tbsp apple cider vinegar

  • 3 tbsp Extra Virgin Olive Oil

  • Salt and pepper, to taste (I use about 2 tsp of each)

Directions:

Soak cashews in water overnight or for at least 6 hours, until soft and creamy. When ready, drain any excess water, and add to a food processor or blender, along with all other ingredients except for spinach. Pulse until smooth and creamy. Roughly chop the spinach into small bits and stir into the mixture. Scoop mixture into a small baking dish (I used a 8x8 ceramic dish, as pictured) and bake at 375 F for 25 minutes. When ready, drizzle some extra EVOO over the top for presentation. Serve warm with celery, your favorite chips, or pita bread!