With the holiday season approaching I thought it was the perfect time to share this VEGAN SPINACH ARTICHOKE DIP! This dip is cheesy and so perfect as an appetizer when hosting or as a dip on a charcuterie board. My favourite thing to dip is pumpernickel bread, sooo good! Check out the details below!
(*Note: this recipe makes an abundance of dip, it took me four days of eating this as a meal to get through it, feel free to half the recipe depending on how many you are feeding).
Vegan Spinach Artichoke Dip
Cook Time: 30min Total Time: 1hr 45min
- 1 and ½ cups cashews
- A quarter of a block of tofu
- 1 cup oat milk
- 3-4 garlic cloves
- One medium yellow onion
- ⅓ cup nutritional yeast
- 2 cups frozen chopped spinach
- 1 can artichokes hearts
- Squeeze of lemon juice
- Salt and Pepper
- 3 tbsp herb infused olive oil (or whatever oil you got)
Soak cashews in hot water for at least 1 hour.
Preheat the oven to 350F.
Add cashews, the tofu block, garlic cloves, salt and pepper, lemon, nutritional yeast, olive oil and oat milk to the blender.
Once you get a smooth consistency you can add in 1 cup of spinach, ½ the can of artichokes and ½ of the onion. Blend. Taste and adjust the dip so it’s the consistency you want. I added a few shakes of garlic powder too, but feel free to add your preferred seasonings.
Scoop the dip out into a casserole dish. Add in the leftover cup of defrosted chopped spinach, ½ a can of chopped artichokes, the other half of the onion and some dairy free cheese, mix until well combined.
Top with more vegan or non-vegan cheese and bake in the oven for 30 minutes.
Enjoy with your favourite dippers. I recommend pumpernickel bread!
Print Recipe Here
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