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 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
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.
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!