Spinach Artichoke Dip
A dairy-free remake of the classic cheesy dip, this version blends soaked cashews and nutritional yeast into a warm base folded with spinach and tender artichoke, then baked golden.
Why You'll Love This Recipe
Squeeze the spinach until you are certain, then squeeze it again. Thawed frozen spinach holds an astonishing amount of water, easily half a cup from a standard box, and every drop of it that goes into the dish turns a thick dip into a thin one that weeps in the bowl. This is the single reason most homemade versions disappoint. Get that right and the cashew and nutritional yeast base does the rest. It bakes in twenty minutes, so it can go in the oven when the first guests arrive on a Friday evening.
Beyond the base, the vegetables do real work here. Four cups of spinach cook down to soft ribbons that add color and a mild, earthy taste, and they carry fiber and folate along with them. Chopped artichoke hearts give the dip its signature texture, with a gentle tang and tender bite in every scoop. Garlic and lemon juice keep everything bright, so the dip tastes fresh rather than heavy, even straight from the oven.
This dip also fits into more meals than you might guess. The cashews bring plant protein and the artichoke and spinach bring fiber, which helps it feel satisfying next to crackers, raw vegetables, or warm bread. It works as a snack, a starter for guests, or a spread for sandwiches and wraps. Because it holds well warm or at room temperature, you can make it ahead and still set out something that feels a little special.
Ingredients
- 1 cup raw cashews, soaked
- 3 tbsp nutritional yeast
- 4 cups spinach
- 1 cup chopped artichoke hearts
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/3 tsp salt
Instructions
- Soak the cashews: Cover the raw cashews with hot water and let them soak for at least thirty minutes, or up to a few hours, until they are soft enough to pinch apart, since a soaked cashew blends to silk where a dry one stays gritty no matter how long the blender runs. Drain and rinse before you blend.
- Blend the base: Add the drained cashews, nutritional yeast, lemon juice, salt, and about a third cup of fresh water to a blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Cook the garlic: Warm the olive oil in a skillet over medium heat, then add the minced garlic. Cook for about a minute, stirring often, just until fragrant and softened but not browned, because browned garlic turns bitter and a dip this plain has nowhere to hide it.
- Wilt the spinach: Add the spinach to the skillet in handfuls, stirring as it cooks down. Continue until all four cups have wilted into soft ribbons and any extra liquid has cooked off, about three minutes, so that water ends up in the pan rather than loosening the dip.
- Fold everything together: Stir the blended cashew base and chopped artichoke hearts into the spinach. Fold gently until the vegetables are evenly coated, then taste and adjust the salt or lemon if you like.
- Bake until warm: Spread the mixture into a small baking dish and bake at 375°F (190°C) for about fifteen minutes, until the top is warm throughout and lightly golden at the edges. Serve right away.
Variations
- Extra cheesy: Add another tablespoon of nutritional yeast to the base for a deeper, more savory flavor.
- Add heat: Stir in a pinch of red pepper flakes or a spoon of chopped pickled jalapeno before baking.
- Roasted garlic: Swap the raw garlic for a whole head of roasted garlic for a sweeter, mellow depth.
- Greens swap: Use chopped kale or Swiss chard in place of the spinach, cooking it a little longer until tender.
- Crunchy top: Scatter gluten-free breadcrumbs or extra nutritional yeast over the top before baking for a golden crust.
Storage & Leftovers
Let any leftover dip cool, then move it to an airtight container and refrigerate. It keeps well for up to four days. The texture firms up as it chills, which is normal for a cashew base, so expect a thicker dip straight from the fridge.
To reheat, warm individual portions in the microwave in short bursts, stirring between each, or return the dish to a 350°F (175°C) oven until heated through. A splash of water stirred in loosens the dip back to its scoopable texture if it has thickened too much.
You can also freeze the dip for up to two months in a sealed container. Thaw it overnight in the refrigerator, then reheat and stir well, since freezing can separate the base slightly. Freezing it a second time, after it has been reheated, is best avoided.
Notes & Tips
- Soak longer if you can: If you have time, soak the cashews for a few hours so the base blends completely smooth without any grit.
- Use hot water in a hurry: When you are short on time, cover the cashews in just-boiled water and let them sit for fifteen minutes.
- Dry the spinach: Cook off the extra moisture from the spinach so the finished dip stays thick rather than watery.
- Taste before baking: I always taste the mixture before it goes in the oven and adjust the salt and lemon then.
- A high-speed blender helps: A powerful blender gives the silkiest base, but a splash more water helps a standard one along.
- Serve it warm: This dip is at its best warm from the oven, when the base is soft and easy to scoop.
Nutrition & Mindful Eating
- Spinach, artichokes and blended cashews make this dip what it is. The cashews hold everything together, the spinach goes soft and dark through the middle, and the artichokes keep their shape so the texture never turns uniform.
- Artichoke hearts are tender and faintly grassy, with a texture somewhere between a leaf and a stem, and they bring most of the fiber here, including the kind that feeds the bacteria in your gut.
- Spinach wilted down into the base turns sweet and dark, and it slips folate, vitamin K and plant iron into a scoop that tastes mostly of garlic and cream.
- The top browns in patches under the heat of the oven while the middle stays soft, and those darker spots are where the flavor concentrates. Scoop from the edge if you want them.
- Garlic softened in olive oil goes in warm, and a spoonful of lemon juice at the end keeps a dip this creamy from settling into one flat note. The oil also helps carry the fat-soluble vitamins out of the spinach.
- As you eat, listen for the last of the bubbling as the dish cools, taste the artichoke against the soft spinach, and let each scoop finish before you reach for the next one.
Frequently Asked Questions
Can I make this without cashews?
Yes. Raw slivered almonds or sunflower seeds both work as a different-nut or nut-free base. Soak them the same way and blend, adding a little extra water since they thicken differently.
What should I serve with it?
Crackers, toasted pita or bread, and raw vegetables like carrots, cucumber, and bell pepper all scoop it up well. It also works as a spread inside wraps and sandwiches.
Can I make it ahead of time?
Yes. Prepare the dip up to the baking step, cover, and refrigerate for a day, then bake when you are ready. Leftovers reheat gently in the microwave or oven with a splash of water stirred in.
Is there any dairy or gluten in this?
Neither, and there is nothing from an animal in it either. How much carbohydrate the snack carries depends mostly on what you scoop with, and raw vegetables keep it lighter than crackers or bread.