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Dreena Burton

Trusted Whole Food Vegan Recipes

Creamy Vegan Artichoke Spinach Dip (without the junk!)

by 161 Comments

I do believe I have made some form of vegan artichoke dip or spread in each of my books. Wait – correction, missed one in Vive le Vegan.

GASP!

Ok, I made up for it with two artichoke dips in ed&bv.

And yet I develop this new vegan artichoke spinach dip.

Creamy Vegan Artichoke Spinach Dip made with WHOLE FOODS, no oil! Delicious, and easy to make!

Why? I wanted to create a creamy, full-bodied vegan artichoke spinach dip – but using only whole foods and no added substitutes (such as vegan mayonnaise) — and also no oil.

When I first posted this idea on facebook it received a LOT of comments. See, I had this idea of doing a dip like the bread bowl dips you find at potlucks and summer parties, but without (of course) the wallop of dairy products.

So, it started as that spinach bread bowl dip… until artichokes called to me from the freezer “we’re here, we’re here, have you forgotten about us?” (half-mad, remember)

How could I forget about artichokes! They are one of my very favorite plant-powered ingredients.

I especially love the frozen artichokes from Trader Joe’s. They taste FAR fresher than canned, and you can bypass the steps of draining/rinsing that comes along with the jarred/marinated artichokes.

This vegan artichoke spinach dip tastes best warm, so I bake it for a short time. Not too long, or the spinach turns off-color. Just long enough to warm it through.

A creamy vegan artichoke spinach dip made withOUT vegan cheese substitutes, all whole foods! Artichoke Spinach Dip - by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

Dig in and enjoy, guys!

x Dreena

A creamy vegan artichoke dip made withOUT vegan cheese substitutes, all whole foods! Artichoke Spinach Dip - by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree
5 from 3 votes
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Creamy Artichoke Spinach Dip (from Plant-Powered Families)

This vegan artichoke spinach dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil.  It will be a hit at any party, bbq, or potluck!
Course Appetizer, dips

Ingredients

  • 3/4 cup raw cashews unsoaked
  • 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
  • 2 1/2 - 3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
  • 2 cups loosely packed spinach leaves

Instructions

  1. Preheat oven to 425.  In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.  Blend until very smooth.  (If using Blendtec (purrrrr, meow!) or other high-powered blender, this will only take a minute or so.   If using a standard blender, keep blending until very smooth.   Add artichokes and spinach and just PULSE through.  Do not fully blend, keep some chunky texture!  Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.

Have you ever made a vegan artichoke spinach dip?  What artichoke dishes do you like to make?

Reader Interactions

Comments

  1. Hi…I am making this for a party as I did several years ago…Question? I am also making some flat bread pizzas, and I am wondering if a few tablespoons of the blended base (prior to adding artichokes and spinach) would make a good spread for a flat bread pizza with roasted veggies on top…what do you think?

    Reply

  2. Funny to see this in your year end email as NOT making the top 8 hottest recipes of 2018. This is the recipe of yours that I make the most and is totally one of my favourites. It’s always a huge hit with everyone!

    Reply

    • Hah, thanks! I was shocked as well when I looked at the traffic to my posts. Perhaps this one is SO popular, folks have already printed it off. 😉 Happy New Year!

      Reply

  3. I’m going to try powdered Chinese mustard with this. I love this mustard and think it will work good, and also, it’s all I have. Ordered cashew nuts online, waiting for them to get here.

    Reply


  5. I planned to make this dip for the 4th of July, but wanted to taste it before serving to my non-vegan friends. It is delicious! I have tried other vegan spinach artichoke dips , all made with tofu, but they were marginal. I was very pleased with this recipe! It is a keeper.

    Reply

  7. This dip is AMAZING. My family (not vegan or vegetarian) loved it and has asked me to make it again this year! 🙂 So delicious!

    Reply

  8. This recipe is fabulous and was one of the first plant based recipes I made for a party, I also made a traditional artichoke dip as well since there were many people who eat a dairy diet but…all LOVED the plant based version more than the traditional dairy version served side by side. Many people asked me for the recipe. I used canned and drained artichokes packed in water, I also added a few tablespoons of sautéed onions and a couple of cloves of roasted garlic vs. raw. This was so light and fresh tasting but still had decadence compared to the heavy cheese and dairy laden version…guess which one was almost gone?

    Reply

  9. Holy cow, this is amazing. I doubled the recipe, using 3 cans of quartered artichoke hearts, and 2 blocks of frozen spinach. I tested it before putting it in the oven just now, and WOW! I can’t wait to try it again warm!

    Reply

  11. Great recipe; it tastes great! I used almonds and cash nuts (1:1). First time making a dip without cheese and it was tasty as well.
    Thank you for sharing.

    Reply

    • oooh, that depends! 😉 About 4-6 I’d say for an appetizer, maybe more depending on other foods being served – but it’s pretty irresistible!

      Reply

  15. I love this recipe; found it in the Plant-Powered Families cookbook and so excited that it’s online so I can share the link with friends! Guilt free spinach & artichoke dip that tastes like a dream… it’s amazing. Tastes phenomenal on cucumbers, sliced radishes, red peppers, mary’s gone crackers, etc.

    We’ve also substituted kale; I recommend reducing quantity of greens slightly if you do that.

    Reply

  17. I love this recipe :). I add 2 tablespoons nutritional yeast for extra cheesiness, and use it as the cheese layer in a lasagna.
    Thanks for such a versatile, crowd pleasing, delicious recipe 😀

    Reply

  18. We had vegan guests over for dinner. I’ve NEVER made anything vegan and was quite nervous. But this was DELICIOUS! Everyone loved it and it was dead easy! Thanks so much!!

    Reply

  19. Made this last night and loved it! It was a huge hit with my carnivore hubby! We want to make it again tonight, but we only have frozen spinach on hand. Will this work ok? Any suggestions on adjustments that I might need to make? Thanks so much for sharing your fabulous recipes!❤️

    Reply

  21. I used TJ’s rice milk and subbed Dijon mustard for the dry mustard (because I didn’t have dry) -it turned out great!

    Reply

  22. This sounds amazing. I just recently found out I can’t have dairy or citric acid. Do you know of a substitute for the lemon juice. You’re help is greatly appreciated. Thank you!

    Reply

    • Sure, you could try coconut vinegar or apple cider vinegar, Angela. I’d use less though, maybe 1 1/2 – 2 tbsp. Good luck!

      Reply

  23. Just made this for lunch and it’s absolutely delicious! Light and tangy with all the spinach/artichoke flavor we all love with the regular dip, but light and healthy without the heaviness of full fat ingredients. I’ll be making this again!

    Reply

  25. I made this a month or so ago for my husband and he loved it. I’ll be making it tonight for Ladies Night. I use coconut milk (as it’s what I’ve usually got on hand) and it turned out amazingly well!

    Reply

  27. OMG. I just made this and as soon as it was out of the blender I knew I needed to go ahead and make another batch so it could be doubled. So happy to have found this!

    Reply

    • Yes, I’ve just made mine with hemp milk. Also didn’t have dry mustard so used standard English mustard,smoked garlic,and roasted Jerusalem artichoke as didn’t have artichoke hearts.It was lovely,really tasty.

      Reply

  29. I’ve made this three times now, and it’s always a huge hit! Last night I didn’t feel like making anything for dinner, so I put this on a baked potato! It’s good on anything… 🙂

    Reply

  31. Hey!!

    I finally made this dip and it was delicious! I made it for our ladies movie night and a couple ladies asked me what kind of cheese I used! haha I love it! Thanks for the great recipe and I will be making it again soon.

    Mandy Dugas from MandysHealthyLife.com

    Reply

  32. We absolutely love this dip. We try to avoid processed vegan foods and this is only whole-foods based vegan spinach-artichoke dip that actually tastes like I remember from my omni days. I make this dip about once or twice a month! Can’t get enough of it!

    Reply

    • Yes, you could use white beans but the texture and flavour won’t be quite the same, as the cashews add a different creaminess and also some whole-foods fat which goes a long way here.

      Reply

      • With a nut allergy as well as being lactose-sensitive, I’m wondering if I can use silken tofu for the nuts and liquid. I have never baked with it. How does it do in the oven?

        Reply

        • Well, subbing tofu is an option, but it will result in quite a different texture and flavor. Cashews offer more creaminess, and also a natural fat that carries flavor and gives richness. I do have a couple of other artichoke dip recipes in my books that are nut-free, if you have any of them. In eat, drink & be vegan I have “Artichoke Dip with Olives and Potatoes”. It’s fabulous, and totally nut-free. You could also add spinach to that recipe. Also, in my Let Them Eat Vegan book I have a white bean artichoke dip. That recipe is also posted in the recipes section. Hope that helps.

          Reply

  34. Hi Dreena! Just getting ready to make this dip tomorrow and wondering about using an oven-proof dish at such a hot temperature (425 degrees). I thought Pyrex and Corning Casseroles could only go to 400 tops. I hate to use a metal pan because of appearance and the presence of acid (lemon juice). Please let me know what kind of baking dish you use. Thank you! Mary

    Reply

    • sorry for the delay, Mary! I use pyrex baking dishes and they’ve been okay, I have a couple other I’ve used as well, but often a simple pyrex loaf pan. Hope that helps!

      Reply

  35. I have dairy allergies so am always looking for fun vegan recipes, especially to take to parties where I tend to not be able to endulge. I’d love to try some of your recipes, however, most “creamy” recipes call for cashews. My step son has a life threatening allergy to cashews. In this dip (and other recipes) will walnuts make an ok substitute?
    Thanks!

    Reply

  36. Thank you for another great recipe, this dip is beyond delicious! I served this to four people (one which is a carnivore) and everyone loved it! I will be making this again!

    Reply

    • thanks Rachel! I wouldn’t crockpot this dish, it benefits from the browning effect in the oven, and doesn’t take all too long to bake. Hope that helps.

      Reply

  38. I love that this didn’t call for nutritional yeast. I made it recently and everyone was raving about it. I should note that this includes people who try to eat healthy as well as people who generally laugh at eating healthy. While it doesn’t taste like the traditional creamy and cheesy dip, it is so good you forget to even compare. If cashews were cheaper I would be making this all the time!

    Reply

  39. I’ve always loved artichokes. One of my favorite dishes of all time is Stuffed Artichokes Sicilian Style. After preparing the artichokes they are stuffed, whole, with a mixture of breadcrumbs, grated parmesan cheese and basil/oregano. Olive oil is drizzled over the top of each artichoke and they are steamed in a large pan. Of course, now the recipe is veganized and made gluten-free. Thank you for this wonderful Spinach Dip!

    Reply

  40. Going to make this as a dip for today but would thd micture freeze well so I can use it for baked ziti next week??? Can’t wait to try this, who knows if there will even be any leftover. Lol.

    Reply

  43. This dip is sooooo good! I have made it many times, fed it to many non-vegan friends, and even use it as the cheese layer in a lasagna 😀

    (I always bake it, and in lasagna I layer the spinach on top instead of blending it in)

    Thank you for sharing this!!!

    Reply

  44. I’ve made this dip so many times. It’s good each time. I added a jalapeno to it this last time and stuffed it into portobello mushrooms, baked for about 30 minutes and served with a huge salad. Even my resistant, body-building son gobbled it down!

    Reply

  47. This is one of my all-time favorite recipes! I like to use the baby kale “mix” that is found commonly in grocery stores. (It has baby kale, spinach, and some other greens.) I have made it for parties, but honestly make it for myself all the time.

    Reply

  50. Could you use some other kind of nut (or even seeds) for this? Macadamia nuts? Something else?

    (Sorry if this is a repeat question – my browser got weird and I couldn’t tell if the comment got submitted).

    Reply

  51. This looks amazing! I used to love this kind of dip before I was a vegan (still do, but I don’t eat it)!

    I was wondering if you could use a different nut for it, though. Like macadamia nuts. I live in a small town with one or two sources of cashews, and they always taste like plastic (which transfers to food – yuck). The macadamias are good, though.

    So, would macadamias work in place of cashews? Or some other kind of nut?

    Thanks so much!

    Reply

    • Lyla, I’d do a sub with almonds before macadamias, they are a much sweeter nut (imo), so try almonds or a combo of almonds/macadamias. Cashews really work brilliantly here, it’s a tricky one to sub! Good luck.

      Reply

  52. Hi,
    I have been making this all winter long for various events and everyone loves it. I have even substituted shredded zucchini for the artichoke and it is wonderful.
    Today, I made the cashew base but substituted 1c cashew and 3/4 cup water. Instead of art/spin, I then poured the mixture over a head of cauliflower cut into small florets and garnished with ground fresh pepper baked at 425 for 45 min and it came out like a heavenly au gratin. Very delicious.
    Thank you for this versatile recipe!

    Reply

  53. As a fairly new vegan I was looking for a dip to wow my friends with for a girls’ night I am hosting soon; being that I avoid serving a new dish for the first time for other people, I made this tonight as a trial and used it as a lasagna “ricotta” (as other readers suggested). Wow! Just wow! I couldn’t believe a vegan lasagna could taste so amazing! Especially as most vegan lasagnas use tofu (which I do like, but didn’t have any on hand). Thank you SO much for posting this – I want to make it for every event ever! 🙂

    Reply

  54. So delicious! This was a hit with the non-vegans and non-vegetarians – all gone in minutes! I’ll be making this again and again…

    Reply

  55. This recipe is absolutely fabulous! I made it today for my holistic nutrition class Christmas party and it was a big hit, everyone asked for the recipe. I have been trying for awhile to make a tasty spinach dip (I still cannot resist the full fat cheese ones even after following a plant-based diet for a year) and this one is the best of the bunch! Your recipes have never disappointed me, thank you!
    -Laura

    Reply

    • That’s a good Q, Sharon! I’ve always baked it, just b/c I like it warmed through. But, there isn’t any reason it couldn’t be eaten raw. Nothing in there needs to be cooked per se. You might want to use a little less milk so that it’s thicker without cooking (the baking thickens it). Hope that helps!

      Reply

    • Hi Diane, yes, I love the Blendtec. I’ve tried the Vitamix, and while it’s a powerful blender I find the Blendtec has some advantages: the design of the jug with a wider base so no tamper tool needed, easier to clean (b/c of same wide base), and the twister jar is awesome for small batch purees and things like salad dressings. The digital controls are also very nice. Hope that helps!

      Reply

  58. I made this for a Christmas party for my husband’s work. I’d forgotten that they have a “Cook Out”, a contest to see which dishes are the favorites. Well, this dip came in second in the Appetizer category!! I was so pleased! and then as we were leaving the party, someone came up to me to ask me more about how it was vegan “how do you get the creamy part?”!

    Reply

    • What a treat to read this! Love it, and also knowing people were curious about it – thanks for sharing the vegan food love, Ellen!

      Reply

  60. I do not miss dairy at all. But I do miss this wonderful manicotti dish my best friend used to make when we were teenagers. Either manicotti or cannelloni, not sure I know the difference.

    I had been wondering about your other artichoke dip, if it could be used as the filling, and now you have this wonderful new recipe.

    I wonder if it would need to be “firmer” to use as a filling, maybe by adding other chopped up veggies (mushrooms or broccoli?). Any ideas how to make it work as a filling?

    Thanks for everything you do, you are such an inspiration!

    Reply

  61. This uses fresh spinach, right, not frozen?

    I read your comment not to use kale but maybe baby kale would work better. Took a while but I was so happy when I found the 100% baby kale by Organic Girl. I can eat more kale now!

    Reply

    • Hi Lani, did you try another image? I’ll remove the small one. That might be the issue. I’ve pinned these already, so please let me know. Thanks!

      Reply

      • Interesting..it worked if i hovered over the picture and clicked the pin sign. if you hover over the other sites (fb, tumbler etc) the Pinterest sign comes up, clicking on that it would not work..Thank you

        Reply

  64. Sounds GREAT! I recently bought “Just Cashew Meal” at Trader Joe’s. Would that work in this recipe? What about frozen chopped spinach? Any advice appreciated. We’re having a neighborhood party later this month and I enjoy fooling the non-vegans. 🙂 Thanks!

    Reply

    • Yes, Amber, this can be prepared the night before. You wouldn’t need to keep it warm if you don’t need to, you could simply bake the next day. For sure you could keep it warmed at a low temp after that, I just wouldn’t go too long so it doesn’t dry out.

      Reply

  66. how much does this feed approx.? I want to make it for a company potluck and need to have enough for 8-10 people. while i am making it, i want to make extra for my roommates! i am not good at portioning. 🙂

    Reply

    • Stephanie, I might double it for that many, plus if you want extra. You can refrigerate it for a few days for sure, if you have extras. Enjoy!

      Reply

  67. Awesome site and recipes- so glad I found you!
    2 questions about this recipe–
    1- how do you think it would be making it ahead of time and waiting to bake it 24 hours?
    2- what do you think about adding a can of white beans to up the protein & fiber & creaminess factors?
    Many thanks!!

    Reply

    • Thanks Debbie! 😀 For sure you can make it ahead, a day would be fine. You can try adding some beans, but you’ll really need to check the seasonings – the lemon juice, salt, garlic, etc – b/c the beans will dilute the flavor. It will have a diff creamy texture too, as beans can become creamy, but not lusciously creamy as with nuts. So, just to keep in mind, maybe add 1/2 – 1 cup and test to see taste, texture, etc. Good luck!

      Reply

  68. Great recipe!
    We have just had it for dinner with zucchini pasta and some leftover chicken (we aren’t vegan). The taste was AMAZING!
    Thank you so much!

    Reply

  69. If I wanted to use this as a pizza sauce, would I just not cook it bc its going to be cooked with the pizza?? OR would or would you suggest cooking it anyway? I dont like to cook the heck out of veggies, seems they lose their nutrition the more they are cooked. Thanks, Jill

    Reply

  70. Made this tonight – it was FANTASTIC!! Everyone loved it! It will be made for every gathering just because I love it so much!! Thank you!!

    Reply

  71. Wow! Just came across your website today as I was looking for a vegan Artichoke Spinach recipe. This sounds fabulous! I am going to make it tonight and use it as the sauce for a gluten free pizza (using a Polenta crust). Not sure what toppings to use??? Maybe roasted red peppers, onions and corn. I’ll let you know how it goes.

    Reply

  72. I just made this recipe for an Oktoberfest party and it was a hit! Love it!!! Made a double batch using garlic and onion powder and only 1T of lemon juice. Had to use 2 drained cans of artichokes as I could not find the frozen variety. Perfect! Thank you!

    Reply

  73. I made this dip for a party that was attended by some very non-vegan people, and everyone devoured the dip and raved about how tasty it was–they couldn’t believe it didn’t have any dairy in it! I added some extra garlic and a couple of dashes of hot sauce to give it a spicy kick. A big crowd pleaser–I will definitely be making this again! Thanks for the awesome recipe.

    Reply

  74. I am trying this out for a baby shower tomorrow!! But I will be using some jalapeños rather than spinach. I’m not good with tweaking recipes…any suggestions of anything I should change?

    Reply

    • Hi Katie, well, if you are adding jalapenos, I’d use just a small amount at first – don’t sub all the spinach for jalapenos, will be overpowering. I’d just start with maybe a few tbsps, then taste it unbaked to judge the flavors/heat. Hope it works out well – enjoy!

      Reply

  75. I just ran across your website today. I am so anxious to try this because every time I have tried making spinach artichoke dip in the past, it just didn’t taste creamy and yummy like my daughter-in-law’s always do. I am buying the ingredients today to make for tonight, I will let you know! Thanks so much for sharing your recipe! 🙂

    Reply

    • Barbara, you could try it, But the almonds will not become quite as creamy and smooth as the cashews. You may want to soak them prior to blending, although I do not soak the cashews because they help absorb the extra moisture through baking when they aren’t soaked. However, The almonds are very hard, so they won’t purée as silky as the cashews. Do you have a cashew allergy?

      Reply

  77. Thanks for the delicious recipe, Dreena! The first time I made it, I added 1/2 an onion that I had chopped for dinner and some crushed red pepper for a little kick. My omni hubby, who’s usually VERY skeptical any time I try out a veganized version of a classic, devoured it and proclaimed it a “definite make-again!” I whipped up another batch today, but this time I’m trying it out in a vegan lasagna as a substitute for ricotta. I’m really excited to see how it turns out!

    Reply

  78. thanks for the recipe! i made this tonight using 2 cloves garlic and extra lemon juice but it was really bland? and suggestions? must be something i’m missing because everyone on here loves it:)

    Reply

    • Hi Carrie, I’d suggest trying a touch more salt/fresh ground pepper, and another clove of garlic if you like (sometimes garlic can be a little stale and not so ‘punchy’). Also, you can try adding a touch more of the dried mustard (another 1/4 – 1/2 tsp) – that will give it extra kick!

      Reply

  79. Just made this for Xmas Eve Dinner Party. Baked in PYREX for 17 min, wrapped up, jumped in a cab and kept it in a warm oven (15 min) until ready for apps. ABSOLUTELY DE-LISH! A HUGE hit and will be featured at the next ElephantBelly Pot Luck in NYC! Thank You!

    Reply

    • YEAH! Stoked to hear it worked so well for you Alicia – thanks a bunch, I plan on making it soon for a holiday get-together too, and will do the same, wrapping it in a tea towel to tote! 😀

      Reply

  80. MAde this dip for a Xmas Eve Dinner Party – served with Stacey’s Pita Chips and Mary’s Gone Crackers. It was a huge hit!! Baked for 17 minutes in a PYREX dish, wrapped in a tea towel, jumped in a cab and kept it in a warm oven until time for apps. Fantastic!

    Reply

  82. This was SOO good!! I didn’t think a vegan version would compare to the bad-for-you one that I love, but I could not stop eating this. I added extra garlic, but I guess that depends on your taste buds. It will be a staple snack dip for me now. Thanks Dreena! I can’t wait to try more of your recipes.

    Reply

  83. Thank you, thank you, thank you for this amazing dip! I went DF two years ago and GF this summer. I needed some ideas for a book club I was hosting tonight and thought of spinach and artichoke dip. I can’t eat the normal version of course but far too many recipes have ingredients I’m not going to find at a normal grocery store and unfortunately they decided to build the first Trader Joes in this area 45 minutes away. I had to use canned artichoke hearts, but everything else I already had in my pantry/fridge and it turned out perfect. My friends all liked it and I will definitely be using it for our annual Christmas Party next weekend. I am so excited to incorporate one of my favorite party foods back into my diet and not feel guilty about all of the extra fat! Also, since I am GF and didn’t eat this with bread, I have to say, this was amazing with blue and white corn tortilla chips.

    Reply

  84. Another fantastic recipe, Dreena! Honestly, is there anything cashews can’t do? I’m going to a party Saturday and already decided to make lasagna, but next party, I’m buying a big round loaf of bread from Whole Foods and filling it with this dip. Just wonderful!

    Reply

    • haha, you rebel, Heather. 😉 That was what I used for a long time too, and I would drain/rinse them to try and neutralize the flavor some. Now I’m able to get the frozen artichokes from Trader Joe’s, and those are like gold!!!

      Reply

  86. just found your website while looking for a vegan artichoke dip. I tried yours. Its fabulous. Also quite interesting as i used fresh artichoke (first time i’ve cooked one!). I need it a little creamier for me (i only made a 1/2 batch so that could be a little bit of the issue; and spinach doesn’t always cooperate in being measured…). Keep the yummy & healthy recipes coming!

    Reply

  88. I LOVE spin/artichoke dip and haven’t had any since last year when I found I was allergic to dairy, spinach, among other things. I am going to try this for a party I’m hosting. Any recommendations for subbing the mustard and spinach? I was going to just eliminate them – would it completely change the taste? I’ve heard of wasabi as a mustard substitute and kale for spinach but not sure how that would fit with this recipe…any thoughts?

    Reply

    • Kendrah, you don’t actually taste the mustard, it adds a background flavor but you don’t eat it and think “oh, mustard in here”… just so you know, but you can omit it if you like. I wouldn’t opt for kale in this dip – it’s a little too chewy and I think the cruciferous flavor would be too prominent. And, I definitely wouldn’t add in wasabi as it’s too hot. Are you not able to eat spinach? You could omit it altogether and just go with the artichokes, and adding a little fresh parsley and/or basil would be nice too, maybe 1/3 cup.

      Reply

  89. Hi there, i just ate your spinach-cashew-mixture with boiled potatoes and cauliflower, and it was delicious!!

    i made some adjustments: i just the can-water from the artichoke instead of veg-milk, and i also add yeast for flavor and nutrition. i also ate it cold. sure i will make it again.

    thanks for sharing!

    something similar i often make, as bread-spread, dip or with a hot meal: rucola-lettuce instead of spinach, walnuts instead of cashew, oil instead of veg-milk, no artichoke, eat cold

    Reply

  90. Looks great! I’m excited to make it. What do you dip in it? I’m new to being vegan and I’m still having a hard time always finding bread and crackers.

    Reply

    • Hi AJ, sorry so late to reply. Anything you like, really. Veggies, whole-grain breads/pita breads, tortilla chips… and you can also use it as a spread in sandwiches, based on pizza, layer in pasta dishes (ex: lasagana)!

      Reply

    • For sure, Michelle… I don’t use fresh b/c they just take that much more time (that I don’t have right now)! 😉 But, go for it, after cooking/trimming the fresh – just measure out same!

      Reply

    • Hi Anne, in this recipe the cashews really give the body and creaminess to the dip. I do have a couple of other artichoke dips that do not use nuts. In eat, drink & be vegan I have an artichoke dip that uses a combination of cooked yellow potatoes with non-dairy milk. It’s a really delicious dip, also with some olives added in! In that book I also have a very simple roasted artichoke spread, the artichokes are roasted with some olive oil, seasonings and garlic. So both those would be good alternatives to this nut-based dip. Sorry I don’t have them posted, but maybe (?) you have ed&bv so you can check them out. 🙂

      Reply

  93. Just made this and it turned out great. I used canned artichokes and just pulsed everything in my blendtec and baked. Thanks for sharing!

    Reply

  94. Made this over the weekend- YUM, YUM, YUM. I used canned artichokes (rinsed) and it was delicious. Hit of the party. Thank you!!!

    Reply

    • You’re welcome Lori! So happy it was a hit – and also that the canned artichokes worked out well too! Thanks for the note. 🙂

      Reply

  95. Just made your dip without baking it (yet). It’s sitting in the fridge, and coming with me to a bachelorette party (to kick off our weekend) tonight. I’ll heat it up there, and I’m not telling anyone it’s vegan! We’ll see how it goes – it looks delicious. I’m also bringing some other vegan treats, but not telling anyone, so shhh… 🙂

    Reply

    • Wonderful, Erin! Yes, keep it hush, hush… then after they’ve devoured it, you can tell them that yummy dip was healthy and made with compassion! 🙂 Have a fab time at your party!!

      Reply

  97. Hi Dreena! I just made your dip and it is incredible! I love that it has no soy or cheese and is made with fresh spinach — not many vegan recipes I’ve seen have done that, and yours yielded fantastic results. The dip is full of flavor from the lemon and garlic. Thank you so much for another great recipe!

    Reply

    • Fantastic Jared!! I’m so pleased to hear that – always good to get the reports after posting. 🙂 And, yeah, I rarely keep frozen spinach on hand, so wanted to create a dip that used the fresh leaves. I like how it stays more vibrant in color. Thanks much for the note!

      Reply

  99. I love spinach artichoke dip. This looks delicious, but sadly must avoid (like many other vegan creams and sauces) due to the nuts.

    Reply

    • That’s too bad Lacia. If you have ed&bv, I have another artichoke dip in that book – it’s creamy and delicious, and doesn’t use nuts as the base but rather potatoes. Worth checking into if you’re a fan of these kinds of dips!! Thanks for the note.

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  100. I love, love arties, and love, love LOVE the look of this dip! Thank you for a non-soy version (not that I have anything against soy, in moderation. . . just like to take a break sometimes). I can’t wait to make this, asap! Okay, I will stop ranting now or you may just call ME “dippy”! (You are so funny!!) 😀

    Reply

    • haha, thanks Rick!! And, I feel the same about soy – have no issue with it, just like to have the option (and offer the option for folks with allergies as well). Always nice to hear from you. 🙂

      Reply

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