This Baked Spinach Artichoke Dip is a crowd pleaser and a party favorite. I can remember every time I’d go out with friends, one of the most popular appetizers ordered at restaurants was spinach and artichoke dip. That dip was loaded with oils, heavy cheese and served with rich bread.
My version is lighter, healthier and just as delicious and pretty close to the original in taste. The only difference it’s made without the mayonnaise, milk, and cheese that is typical for this recipe. You can always boost the recipe depending on taste. Throw in a little cayenne pepper for a kick or chop up some water chestnuts for a crunchy texture.
You want to use a food processor, this will help combine the ingredients. One of the more economical processors is Kitchen-Aid.
This recipe is loaded with healthy ingredients like spinach and raw cashews. Don’t just wait and make this dip for special occasions. It’s meant to be enjoyed year-round. Use it for a hearty snack, serve with pita chips for a light lunch or spread it on a whole-wheat tortilla and load with more veggies for a quick lunch wrap.
Adapted from: http://www.peta.org/living/food/creamy-baked-artichoke-dip/#ixzz3NJXGxPKO
I'd love to hear your feedback in the comments below for this Baked Artichoke Dip Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!
Party's need appetizers! Here's a few more to add to your menu:
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
Servings
Serving Size |
people
about 1/2 cup |
- 1/2 cup raw cashews
- 1 cup cooked red or Yukon gold potatoes packed
- 4 Tbl freshly squeezed lemon juice
- 2 Tbl apple cider vinegar
- 4 cloves garlic minced
- 4 Tbl nutritional yeast
- 1/2 tsp freshly ground black pepper
- 1 3/4 cup non-dairy milk (Westsoy or Trader Joe's soy milk is best for creaminess)
- 3 Tbl fresh flat-leaf parsley
- 1 12 oz package frozen artichoke hearts
- 1/4 cup fresh basil leaves packed
- 4-5 oz spinach you can used frozen, thawed and drained
- sea salt & pepper to taste
Ingredients
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- Preheat the oven to 375ºF.
- Place the cashews in a food processor and blend until finely ground.
- Scrape down the sides of the processor bowl and add the potatoes, lemon juice, vinegar, and garlic, the nutritional yeast, salt, and the pepper. Pulse a few times. Add 1/2 cup nondairy milk and purée until smooth. Add the remaining milk and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary.
- Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency. It will be pretty running, but will firm up after baking.
- Pour into a medium-size baking dish.
- Bake, uncovered, for 25 to 30 minutes.
- Remove and let cool for about 5 minutes before serving.
I’ll be making this soon…thanks for the recipe ! I love Trader Joe’s canned artichoke hearts…this will be a perfect excuse to buy more 🙂
Thanks for the tip on Trader Joe’s canned artichoke hearts 🙂 Hope you enjoy the recipe!!
Diane this recipe is a family favorite. I change it up a bit by doubling the artichokes and halving the liquid. So so good!!!!
Do you have an email address that I can send you a message on?
Glad you enjoy it! It’s one of my faves… ???? My email is diane@plantbasedcooking.com