Vegan Spinach and Artichoke Dip

We’ve re-imaged this typically indulgent dip by using nuts and vegetables so you can savour it and feel good! The perfect appetizer that everyone at your party can enjoy.

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Yield: 8–10 servings

INGREDIENTS

• 2 Tbsp olive oil

• 1 small white onion, finely diced

• 3 garlic cloves, roughly chopped

• 2 big handfuls of spinach, roughly chopped

• ½ cup Nuts to You Cashew Butter

• 1 cup water

• Juice of ½ lemon

• ¼ cup nutritional yeast

• 1 tsp Dijon mustard

• 1 tsp fine sea salt

• 1 cup chopped marinated artichokes (we used two 6 oz jars)

• 2 Tbsp bread crumbs

INSTRUCTIONS

1. Preheat the oven to 400⁰F. Use an 8- or 9-inch oven-safe dish, or cook in a cast-iron pan that can become the serving dish.

2. To a pan on medium high heat, add 1 Tbsp of the olive oil and sauté the onions for 3 to 4 minutes, stirring often. Add garlic and spinach. Cover and remove from heat to allow the spinach to wilt. 

3. Place the Cashew Butter, water, lemon juice, nutritional yeast, mustard and salt in a blender and combine until fully smooth.

4. Add the cashew mixture, onion spinach mixture and artichokes into the baking dish. Stir to combine, and level with the back of a spoon. Sprinkle with bread crumbs and drizzle with remaining 1 Tbsp olive oil. 

5. Bake for 20 minutes. Serve hot with crackers, bread or corn chips.

Print

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