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
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
Equipment
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
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.
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
Can this be made the day before and reheated?
Yes. I would prepare it but not bake it then store it in the refrigerator. When ready to serve, bake it, and serve warm. 👍
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.
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.
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.
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!
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!
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.
Can extra baked artichoke dip be frozen?
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.