Indulge in a crowd-pleasing, dairy-free delight with this vegan spin on the classic hot artichoke and spinach dip. Cashew cream forms the luscious, creamy base, bringing a rich and satisfying texture that pairs perfectly with gooey, melted vegan cheese. Herbaceous notes of basil and fresh garlic infuse every bite, while the briny artichoke hearts and tender spinach add richness and depth, making this dip irresistible for all eaters, vegan or not.
Effortlessly simple, this dip comes together in just a few steps—ideal for last-minute gatherings or prepping ahead for a celebration. Serve it warm straight from the oven for the ultimate comfort snack with toasted baguette slices, crackers, or vegetable dippers. Whether it’s game day, the holidays, or a casual get-together, this vegan artichoke and spinach dip ensures everyone at your table has something creamy and delicious to savor.
Dairy-Free Creamy Spinach Artichoke Party Dip
Print RecipeIngredients
- 1 cup raw cashews
- 1 cup water, plus more as needed
- 3/4 cup shredded vegan cheese
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- Salt and ground black pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
Instructions
Place raw cashews in a bowl and cover with water; let them soak for 1 to 2 hours to soften.
When ready, set your oven to preheat at 350°F (175°C) and lightly grease a small baking dish.
Drain the soaked cashews and transfer them to a blender. Add 1 cup water and blend until you have a smooth, creamy consistency, adding a splash more water if needed.
In a medium bowl, combine the cashew cream, shredded vegan cheese, minced garlic, basil, garlic salt, and season with salt and pepper. Stir until evenly combined.
Gently fold in the chopped artichoke hearts and thawed spinach.
Spread the mixture evenly into the prepared baking dish.
Bake for about 25 minutes, giving it a gentle stir halfway through, until the dip is hot and bubbly.
Notes
Tips:
For the smoothest cashew cream, use a high-powered blender and soak cashews longer if time allows., Pat the thawed spinach dry with paper towels to prevent a watery dip., Customize the flavor by swapping basil for oregano or adding a sprinkle of crushed red pepper for heat., Squeeze lemon juice over just before serving to brighten the flavors.