Savory Spinach Artichoke Dip
I adore this dip because it’s creamy, savory, and packed with nutrients from the spinach and artichokes, making it a perfect snack or party appetizer.
This Savory Spinach Artichoke Dip is a staple in my kitchen, especially when friends drop by.
I love how it brings everyone together, dipped with crunchy veggies or warm pita chips.
Plus, it’s super easy to throw together, and you can whip it up in no time!
Whenever I make it, I can’t help but reminisce about cozy gatherings filled with laughter and good vibes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh spinach, but frozen works just as well—just make sure to squeeze out all the water. The nutritional yeast gives that cheesy flavor without any vegan cream cheese, and soaking the cashews is key for creaminess. If you want to spice it up, you can add a pinch of red pepper flakes!
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for a few days in the fridge and makes for a great snack!
- •If you want to make it extra indulgent, sprinkle some vegan cheese on top before baking.
Recipe Variations
- •Sometimes I'll add a little chopped jalapeño for a spicy kick.
- •If I'm feeling adventurous, I’ll swap out the spinach for kale or add in some roasted red peppers.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave before enjoying again.
Frequently Asked Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the dip and store it in the fridge for a day. Just bake it right before serving.
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Chips
Whenever I'm craving something savory and crunchy, I whip up these kale chips. They're my Sunday afternoon ritual, especially after a bustling weekend when I just need some quiet kitchen therapy.
I adore this dip because it’s creamy, savory, and packed with nutrients from the spinach and artichokes, making it a perfect snack or party appetizer.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Stir in the chopped spinach and cook until wilted, about 3-4 minutes. If you're using frozen spinach, make sure it’s thoroughly drained.
- 4
In a high-speed blender or food processor, combine the soaked and drained cashews, nutritional yeast, lemon juice, coconut almond milk, salt, and black pepper.
- 5
Blend until smooth and creamy, scraping down the sides as needed. You want a nice dip-like consistency.
- 6
In a large mixing bowl, combine the sautéed spinach and garlic with the blended cashew mixture. Fold in the chopped artichoke hearts.
- 7
Transfer the mixture to a baking dish and spread it out evenly.
- 8
Bake in the preheated oven for about 20 minutes, or until hot and slightly golden on top.
- 9
Let it cool for a few minutes before serving. Enjoy with pita chips, crackers, or fresh veggies!
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