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!
Baked Artichoke Dip
- 1/2 cup raw cashews
- 1 cup cooked red or Yukon gold potatoes packed tightly
- 4 Tbl freshly squeezed lemon juice
- 2 Tbl 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 Tbl 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
- sea salt & pepper to taste
- 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.