In 30 minutes or less, you can dip into the rich, creamy, cheesy flavors of a plant-based spinach artichoke dip. This simple recipe is an instant crowd-pleaser, making it the perfect appetizer for any party or family gathering.
You don’t have to worry about using pre-packaged vegan cheeses or sour cream — use homemade cashew cheese instead! This not only eliminates pesky saturated fats, but cashews also add healthy monounsaturated fats to this dip.
Pair them with vitamin K and potassium-packed spinach and artichoke hearts for the ultimate heart-healthy recipe. If you want to make this dip ahead of time, store it in your fridge for up to three days. Are you gluten-sensitive? Swap out the bread for your favorite vegetables or tortilla chips. You don’t want to miss out on this one!
Prep time: 10
Cook time: 20
Total time: 30
Cost: $6.95 recipe | $0.87 portion
Vegan Spinach Artichoke Dip
For the Spinach & artichoke:
- 2 tablespoons olive oil ($0.22)
- 3 cloves garlic, minced ($0.12)
- 4 cups (packed) fresh spinach ($0.40)
- 1 14-ounce can artichoke hearts, drained & roughly chopped ($2.33)
- ¼ teaspoon red pepper flakes ($0.01)
- Salt & pepper to taste ($0.02)
For the Cheese:
- 1 cup raw cashews, soaked ($1.72)
- 1 cup plain almond milk ($0.92)
- 1 cup water ($0.01)
- 2 teaspoons apple cider vinegar ($0.10)
- 1 ½ teaspoons onion powder ($0.02)
- 2 tablespoons nutritional yeast ($0.48)
- ½ teaspoon salt ($0.01)
- ¼ cup tapioca starch ($0.34)
- Baguette slices, toasted or plain ($0.25)
- Pita bread
- Corn tortilla chips
- To start, soak the cashews in room temperature water overnight or in boiling water for 1-2 hours if you forget. Set aside for later.
For the Spinach & artichoke:
- Heat olive oil in a large skillet over medium. Once hot, add in minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add in the spinach in batches and let it wilt down about 3-4 minutes. Once the spinach has wilted, add in the artichoke hearts and season with red pepper flakes, a pinch of salt, and pepper. Turn the heat off and set the skillet aside.
For the Cashew cheese
- Add drained cashews, almond milk, water, apple cider vinegar, onion powder, nutritional yeast, salt, and tapioca flour into a blender. Mix on high until smooth, scraping down the sides as needed.
- Set your oven to broil, then transfer the cheese mixture into a saucepan over medium-low. Continuously stir it until the mixture starts to thicken, which takes about 5 minutes.
- Transfer into the skillet with spinach and artichoke and stir to combine. If your skillet is not oven-safe, transfer everything into an oven-safe dish or a cast-iron skillet.
- Broil for ~ 8-10 minutes, or until the top is golden brown and the dip temperature is nice and hot.
- Serve immediately with sliced baguette, pita, tortilla chips, or assorted vegetables. Enjoy!
- You can reheat this dip in your oven at 350 degrees F until warmed through (add a little more plant milk if the consistency has become dry).
- All ovens are slightly different, so make sure to keep a close eye on your dip while it’s broiling to avoid burning it.
- You can use frozen spinach if you don’t have access to fresh. Just make sure to thaw and squeeze out as much excess water as you can.
Nutrition: 1 of 8 servings
Calories 231| Total Fat 11.4g | Saturated Fat 1.9g | Cholesterol 0mg | Sodium 251mg | Total Carbohydrates 27g | Dietary Fiber 4.7g | Total Sugars 1.8g | Protein 7.9g | Calcium 94mg | Iron 2.6mg | Potassium 413.6mg |