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.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Baked Artichoke Dip
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.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Baked Artichoke Dip
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375ºF. Soak cashews in boiling water to cover for 15 minutes, drain.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into a medium-size baking dish.
  6. Bake, uncovered, for 25 to 30 minutes.
  7. Remove and let cool for about 5 minutes before serving.

This recipe was printed from plantbasedcooking.com