Dairy-Free Spinach and Articoke Dip
I feel like we can all agree that spinach and artichoke dip is a star in terms of the appetizers game. I love spinach and artichoke dip so much and wanted to develop a recipe that is dairy-free for my dairy-free and vegan followers! This recipe is extremely simple to make and will be a crowd pleaser at a family party, football game, tailgate, or even just to dig in to for a movie night. You’ll be shocked that it’s dairy-free!
Dairy-Free Spinach and Articoke Dip
6
cups40
minutes20
minutesI feel like we can all agree that spinach and artichoke dip is a star in terms of the appetizers game. I love spinach and artichoke dip so much and wanted to develop a recipe that is dairy-free for my dairy-free and vegan followers! This recipe is extremely simple to make and will be a crowd pleaser at a family party, football game, tailgate, or even just to dig in to for a movie night. You’ll be shocked that it’s dairy-free!
Keep the screen of your device on
Ingredients
1 cup cashews
1 1/2 cups boiling hot water
neutral oil spray, for the baking dish
16 ounce bag frozen spinach, thawed and squeezed dry (see note)
14 ounce can water-packed artichoke hearts, drained and roughly chopped
4 ounces non-dairy cream cheese (or regular cream cheese), at room temperature
2 tablespoons nutritional yeast
2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 teaspoons kosher salt (if using salted cashews, reduce to 1 teaspoon)
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes, optional
Directions
- Place the cashews in a medium glass bowl or jar and cover with the boiling water. Allow to soak until the cashews are softened, 25 to 30 minutes, or up to overnight. (The longer the cashews soak, the smoother they will blend.)
- Preheat the oven to 400°F. Lightly grease a 1 ½ or 2 quart baking dish with neutral oil spray.
- Reserving the soaking liquid, drain the soaked cashews. In a food processor or blender, combine the cashews and half of the soaking liquid and blend on high speed until creamy and uniform, about 45 seconds. If the mixture is too thick, add more water, 1 tablespoon at a time, until smooth.
- Transfer the cashew cream to a large bowl and add the spinach, artichokes, cream cheese, nutritional yeast, olive oil, garlic, salt, black pepper, and pepper flakes, if using, and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown and bubbling, 20 to 25 minutes. Allow to cool in the baking dish for 5 to 10 minutes before serving.
Notes
- Thaw It: To thaw frozen spinach, place in a microwave-safe bowl and microwave until thawed, 3 to 4 minutes. Place in the center of a clean kitchen towel and gather the ends of the towel to wrap the spinach. Firmly squeeze out excess water over a large bowl or the sink use the spinach as directed.
- Store It: Refrigerate the dip in a sealable container for up to 4 days, or freeze for up to 3 months.
- Reheat It: From refrigerated, transfer the dip to a baking dish and warm in a 400°F oven until bubbling, about 15 minutes. From frozen, thaw in the refrigerator overnight, transfer the dip to a baking dish, then warm in a 400°F oven until bubbling, about 15 minutes.
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Leave a comment with a star rating below if you love it.
I made this spinach artichoke dip today and my husband and I love it! We aren’t DF and I only had normal cream cheese so that is the one change I made. Otherwise all the same steps and we are excited to have it to dip veggies and crackers in throughout the week. Thank you!
This looks so yummy! Could you prepare ahead of time and refrigerate until ready to bake? Also, there seems to be a line at the end of step 3 that maybe snuck in from another recipe? LOL Thanks for all your great recipes… excited to try this one!
can you use fresh spinach for this?
What DF cream cheese do you recommend?
I’ve been dairy free for years and the best vegan cream cheese I’ve had is the Trader Joe’s one
Delicious! Made it and brought it to a party. Everyone said it’s better than traditional spinach and artichoke dip.