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Home » Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

January 7, 2015 By Diane Smith 14 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Baked Artichoke Dip

My version is lighter, healthier and just as delicious and pretty close to the original in taste. The difference is that it’s made without mayonnaise, milk, and cheese that is typical for this recipe.

You can always boost the recipe’s flavor 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 high-speed blender is you use un-soaked raw cashews and food processor should work, as well, if you’ve soaked the cashews.

Party’s need appetizers! Here’s a few more to add to your menu:

  • Caramelized Onion Dip
  • Low-Fat Hummus
  • Tempeh Asian Lettuce Wraps
  • Roasted Red Pepper Dip
  • Tofu “Crab” Cakes

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!

Baked Artichoke Dip
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4.23 from 35 votes
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Baked Artichoke Dip

This recipe is every bit as good as the original without added oil or dairy. Great for a crowd and super yummy.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 6 people

Equipment

  • Lemon Squeezer
  • Glass Mixing Bowls with Lids
  • Stainless Steel Pot Set
  • High-Speed Blender
  • Spatula Set
  • Ceramic Bakeware

Ingredients

  • 1/2 cup raw cashews
  • 1 cup cooked red or Yukon gold potatoes packed tightly
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic minced
  • 1/4 cup nutritional yeast
  • 1/2 tsp freshly ground black pepper
  • 1 3/4 cup unsweetened non-dairy milk (Westsoy or Trader Joe's soy milk is best for creaminess)
  • 3 tbsp flat-leaf parsley
  • 4-5 oz frozen spinach (thawed and squeezed of water)
  • 1 12 oz package frozen artichoke hearts
  • 1/4 cup fresh basil leaves packed
  • salt and black pepper to taste
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Instructions

  • Preheat the oven to 375ºF. Soak cashews in boiling water to cover for 15 minutes, drain.
  • Place the cashews in a blender with 1/2 cup of the non-dairy milk, nutritional yeast, garlic, lemon, and apple cider vinegar and blend until smooth.
  • Scrape down the sides of the blender and add the potatoes and 1/2 cup non-dairy 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 salt and pepper to taste.
  • Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency. It will be pretty runny 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.

Notes

NOTE: Salt not included in nutrition label

Nutrition

Nutrition Facts
Baked Artichoke Dip
Amount per Serving
Calories
158
% Daily Value*
Fat
 
7.3
g
11
%
Saturated Fat
 
1.3
g
8
%
Cholesterol
 
0
mg
0
%
Sodium
 
101
mg
4
%
Carbohydrates
 
16.6
g
6
%
Fiber
 
4.1
g
17
%
Sugar
 
2.2
g
2
%
Protein
 
8.6
g
17
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
10.7
mg
13
%
Calcium
 
40
mg
4
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Dale Ball

    August 22, 2017 at 5:17 pm

    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 🙂

    Reply
    • Diane Smith

      August 22, 2017 at 5:25 pm

      Thanks for the tip on Trader Joe’s canned artichoke hearts 🙂 Hope you enjoy the recipe!!

      Reply
  2. Elspeth Feldman

    September 24, 2017 at 2:06 pm

    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?

    Reply
    • Diane Smith

      September 24, 2017 at 2:42 pm

      Glad you enjoy it! It’s one of my faves… ???? My email is diane@plantbasedcooking.com

      Reply
  3. lindsay

    November 24, 2020 at 1:09 pm

    Can this be made the day before and reheated?

    Reply
    • Diane Smith

      November 24, 2020 at 1:33 pm

      Yes. I would prepare it but not bake it then store it in the refrigerator. When ready to serve, bake it, and serve warm. 👍

      Reply
  4. Lilac

    April 1, 2022 at 2:05 pm

    Hi, it looks good. Are there good substitutions for nutritional yeast? I usually don’t have it at hand and don’t use it much.

    Reply
    • Diane Smith

      April 2, 2022 at 3:55 pm

      Nutritional yeast has a pretty unique flavor. I see quite a few articles with suggestions for substitutions like soy sauce, miso paste, coconut aminos, chickpea flour brewer’s yeast, and even ground cashews but they don’t seem that similar to me. The recipe would probably work without the yeast, but check out some of these other ideas and perhaps give one a try. Coconut aminos is one of my new favorite flavorings because it has less salt than soy sauce or tamari. By the way, nutritional yeast seems to last a long time and you can put it in the fridge to help prolong the shelf life or purchase a smaller quantity if you don’t use it much.

      Reply
  5. Katie Clapper

    September 29, 2022 at 6:18 pm

    5 stars
    Hi Diane I just found your site and have made a few things. I love the artichoke dip and and making the stuffed mushrooms right now with the leftover dip. I also love the scalloped potato recipe.

    Reply
    • Diane Smith

      September 30, 2022 at 11:59 am

      Hi Katie, It’s great to meet you and so glad you found plantbasedcooking.com. 🙂 So glad you enjoyed the recipes. The artichoke dip is one of my favorites. Have fun cooking!

      Reply
  6. Georgia

    November 18, 2023 at 1:07 pm

    Hi Diane,
    I’m loving your recipes. Thinking about putting your book on my Christmas list :). Are all of the recipes in your cookbooks no oil, sugar, salt optional? Thanks!

    Reply
    • Diane Smith

      November 18, 2023 at 1:53 pm

      Thanks Georgia, 💕 There is one recipe, the Cinnamon-Apple Crepes, that has 1 teaspoon of coconut oil to use in a non-stick pan with an option to use a metal pan with non-stick spray. Also, some pancakes and baked goods that suggest non-stick spray, as well. As you may know, even non-stick pans often still stick. However, if you’re open to using silicone baking molds that don’t require and oil, that’s an option. I wish I’d added that as an option. They have been deemed safe from what I read. There is and low amount of salt in the recipes, and that would be optional. The sugars used are maple syrup, date sugar, and coconut sugar and of course, you could substitute or leave out as your tastes dictate. I hope that helps.

      Reply
  7. Judith Casey

    December 10, 2023 at 3:53 pm

    Can extra baked artichoke dip be frozen?

    Reply
    • Diane Smith

      December 10, 2023 at 6:27 pm

      You can freeze the dip, although I’ve never tried it. The potatoes in the recipe may affect the consistency making it a little waterier, at least that’s what can happens when you freeze mash potatoes. I suppose stirring it again after it thaws would help.

      Reply
4.23 from 35 votes (34 ratings without comment)

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