Tuesday, December 20, 2011

The Ultimate VEGAN Spinach Artichoke Dip

I just had to share this recipe with you.  I cannot take any credit for any part of creating it.  It was passed along to me recently and I quickly fell in love with it.  I made no alterations or changes.  It is seriously perfect.  Especially for those of us that just can't do dairy but yet all those gooey, creamy dips at parties seem to be calling our name. This, my friends, is a non-dairy bliss-filled dip.  It doesn't last long in our house.  My girls love it. I love it. My husband would probably eat the whole thing by himself.
We usually slice up some carrot and kohlrabi sticks to eat with this.  It's also fabulous with crackers or chips.  Really it's just pure amazing.  It's been so long since I've been able to enjoy a creamy, warm spinach artichoke dip.  I haven't touched the stuff in ages because dairy and me just don't mix well.  I always walk away from an encounter with dairy feeling ill, and usually end up having cold symptoms the following day...the biggest of which is my ears feel plugged and congested.  It's the weirdest thing.  I wondered for years why this happened to me and wouldn't you know as soon as I removed dairy it was gone.  Stomach issues gone.  All the sinus issues gone.  Interesting stuff.  So for me this is a pure treat and one we've made often since being gifted this recipe.  I believe the original recipe was from VegNews.  I hope you find it as purely amazing as I have.

Spinach Artichoke Dip

3/4 cup raw cashews
1/2 cup finely diced onion
1/2 cup finely diced red pepper
2 cloves garlic
1 can artichokes, chopped
5 ounces fresh spinach
1/2 cup hot water
2 TBS lemon juice
1 TBS Nutritional Yeast (different than yeast you use for baking)
1 tsp sea salt or to taste
1 TBS Dill (optional)

1) On medium-high heat, saute onions, red pepper, and garlic.  When onions have become transparent, add in the artichokes and saute for a few more minutes. Add spinach and stir until well mixed and spinach begins to wilt slightly.
2)In a blender, combine cashews, water, nutritional yeast, and salt until smooth. Add lemon juice and blend well.
3) In a bowl, combine the two mixtures. Stir well.  Transfer to and oven-proof baking pan and bake at 350 for 15-20 minutes.  It should be a bit bubbly and lightly browned around the edges.  Another option is to place it under the broiler for a few minutes to get a nice, lightly browned crust on top.

Finally, enjoy your pure bliss!!!!


  1. Ooo...this looks awesome! Thank you for sharing it!

  2. Is this what we had at your house the other night?!!!!!!

  3. This is my go-to party dish. Everyone loves it and no one can believe it doesn't have cheese in it! Thanks Jen!