Cheesy Spinach Artichoke Dip

I worked at a brew pub in high school that made the BEST spinach artichoke dip. Cheesy and rich, it was my favorite dish on the menu. These days, I prefer something dairy-free and way healthier—and this yummy appetizer does just the trick! It’s just as cheesy, ooey-gooey and flavorful as the original, but totally guilt-free. Perfect for parties! Reprinted from Homestyle Vegan by Amber St. Peter, Page Street Publishing Co. 2016.

Course Appetizer, Main, Side

Cuisine American, Vegan

Keyword artichoke dip, vegan artichoke dip

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 250kcal

Ingredients

1 cup cooked white beans , heaping cup
3 tbsp nutritional yeast
¼ cup water
2 tsp fresh basil , chopped
1 tsp salt
1 tsp red crushed pepper
1 tbsp olive oil
6 cloves garlic , minced
1 large yellow onion , chopped
14 oz can artichoke hearts , drained and chopped
4 cups fresh spinach
¼ cup Easy Cashew Cheese (see below for ingredients)
1 cup bread crumbs

For the Easy Cashew Cheese:

1 cup raw cashews
1 tbsp lemon juice
1 clove garlic
1/4 tsp salt
1/4 tsp pepper
2 - 4 tbsp water

Instructions

To Make the Easy Cashew Cheese:

Pour the raw cashews into a small bowl and add enough hot water to just cover the nuts. Soak for 30 minutes or more.
Drain the water and place the soaked cashews into a food processor or high-speed blender.
Add the lemon juice, garlic clove, salt and pepper and begin to process them together.
Add the water, 1 tablespoon at a time, until the desired consistency is reached.

To Make the Cheesy Spinach Artichoke Dip:

Preheat the oven to 400ºF (205ºC).
In a food processor, combine the white beans, nutritional yeast, water, fresh basil, salt and crushed red pepper until smooth. Scoop the mixture into a bowl and set aside.
In a medium cast-iron pan, heat the olive oil over medium heat. Sauté the garlic and onions together for 3 to 5 minutes, until softened.
Pour in the chopped artichokes and stir to combine.
Pour in the spinach, about a cup at a time, stirring to wilt.
When the spinach has wilted, shut off the heat and pour in the white bean mixture, vegan cheese and about three-fourths of the bread crumbs. Stir to combine completely.
Pour the remaining bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 20 minutes.
Remove the foil and bake for another 10 to 15 minutes, until the mixture is bubbly and hot.
Let cool for 5 minutes, then serve with bread, chips or sliced vegetables!

Notes

If after you’ve added the cheese and bread crumbs you’d like to scoop the mixture into a different oven-safe baking dish, go for it, but adjust the cooking time accordingly.

You can serve any extra Easy Cashew Cheese with fresh chives and crusty bread for an easy appetizer.

Nutrition