Hot Artichoke-Spinach Dip

Hot Artichoke-Spinach Dip

We all love this dip… now here is a vegan version!


1 cup raw cashews – soaked overnight, or in hot water for 30 minutes
½ cup water
3 cloves garlic
Juice and zest of half a lemon
9 ounce bag frozen spinach – thawed and drained
One 14 ounce can artichoke hearts – drained and chopped
½ cup nutritional yeast
Sea salt and pepper to taste


Preheat the oven to 350°F.

Combine cashews, water, garlic, and lemon in your blender or NutriBullet and process until very smooth.

In an 8” x 8″ oven-proof dish, fold the spinach, artichoke hearts, and nutritional yeast into the cashew cream. Season with salt and pepper.

Bake the dip uncovered on the top oven rack for 20-30 minutes to get a nice crust on the top.

Serve with gluten-free crackers or chips.

Click HERE for the .pdf file of this recipe.