This Spinach Artichoke Dip deserves to have the term ‘unbelievably creamy‘ in the title! It’s creamy on the inside with a golden and crispy top texture and a cheesy-like taste that makes this dip absolutely irresistible!
For as indulgent this dish tastes, you’d be surprised with how healthy it actually is! It’s made with juicy artichokes, fresh spinach and a garlic-infused cashew cream. No-dairy. Very low-fat. And it even has some a good amount of protein thanks to the cashews!
It only takes a handful of simple ingredients and just 30 minutes from start to finish. Also, I don’t think I emphasized just how delicious this dip is. It’s insanely delicious!!! So, when you make this recipe (you’re missing out if you don’t!), I’d love to hear what you think! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos so I can see your results!
Unbelievably Creamy Spinach Artichoke Dip (V/GF)
A vegan, protein-packed version of your favorite appetizer! This spinach artichoke dip is creamy on the inside with a golden and crispy top texture and a cheesy-like taste that makes this dip absolutely irresistible!
Ingredients
- 1 tbsp olive oil
- 1/3 cup white onion , diced
- 2 large garlic cloves peeled and minced
- 4 cpus chopped baby spinach , tightly packed
- 1 14 oz. jar of marinated artichokes , drained and chopped
- 1/2 cup raw cashews , soaked for at least 6 hours
- 1/2 tbsp lemon juice
- 3/4 cup almond milk , unsweetened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
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Preheat oven to 375 degrees F.
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In a large frying pan, heat oil over medium heat.
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Add onion, garlic and a pinch of salt and sauté for 5 minutes, stirring so garlic doesn’t burn.
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Add the spinach and cook until wilted, about 3 minutes.
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While spinach is cooking, prepare cashew cream by placing drained cashews, lemon juice, nondairy milk and a generous pinch of salt and pepper in a food processor or blender. Blend until completely smooth, scraping down the sides every so often. Season to taste with salt and pepper.
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Turn off heat and add chopped artichokes, cashew mixture, onion powder, garlic powder and paprika to the pan. Stir to combine and season to taste with salt and pepper.
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Transfer to a glass baking dish and cover with an oven safe lid or foil and bake until hot, about 20-30 minutes.
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If you make this ahead of time, keep it covered in the fridge with plastic wrap. Remove plastic, cover with oven safe lid or foil and bake at 375 for 20-30 minutes.
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ENJOY! It's absolutely delicious with tortilla chips, crackers or bread (gluten free if necessary)!!
If you like this recipe, you should definitely check out my Spinach Artichoke Stuffed Biscuits, Chickpea Eggs Florentine and my French Onion Dip!
