AuthorLeah St John, CHN
RatingDifficultyBeginner

Great for sharing at parties, potlucks, or other gatherings, this Spinach & Artichoke Dip is a healthy whole food plant-based take on the much-loved classic. It’s an especially yummy way to eat your greens, and can be made in just 15 minutes!

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Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 lb box of baby spinach
 2 cups cashewsSoaked for 4 hours with 1 tsp of apple cider vinegar; store in fridge if soaking for longer. Drain & rinse.
 2 14 fl oz cans artichoke heartsDrained. In brine, not oil.
 1 small bunch spring onions
 1 cup water
 3 tbsp nutritional yeast
 2 tbsp lemon juice
 2 tbsp onion powder
 1 tsp garlic powder
 ½ tsp Himalayan salt
 ½ tsp kala namek (black salt)
 ¼ tsp white pepper
 ¼ tsp black pepper

1

Add all of the ingredients except the spinach, artichokes, and spring onions to a blender, and blend until smooth.

2

Add the artichokes and to the blender, and pulse a few times.

3

Bring a large pot of water to a boil. Blanch the spinach for 1 1/2 minutes. Immediately remove it from the boiling water and add to a bowl filled with ice to quickly cool. Drain out as much water as possible before adding it to a blender. Pulse a few times.

4

Transfer to a serving bowl, or an ovenproof dish if baking. Stir in the spring onions.

Notes
5

You can eat this dip immediately after eating, refrigerate it so it's cold, or bake it in a preheated oven at 350°F for 20 minutes if you want to eat it hot.

6

This recipe makes about 4 cups of dip.

7

It can be stored in an airtight container in the fridge for up to 4 days.

Ingredients

 1 lb box of baby spinach
 2 cups cashewsSoaked for 4 hours with 1 tsp of apple cider vinegar; store in fridge if soaking for longer. Drain & rinse.
 2 14 fl oz cans artichoke heartsDrained. In brine, not oil.
 1 small bunch spring onions
 1 cup water
 3 tbsp nutritional yeast
 2 tbsp lemon juice
 2 tbsp onion powder
 1 tsp garlic powder
 ½ tsp Himalayan salt
 ½ tsp kala namek (black salt)
 ¼ tsp white pepper
 ¼ tsp black pepper

Directions

1

Add all of the ingredients except the spinach, artichokes, and spring onions to a blender, and blend until smooth.

2

Add the artichokes and to the blender, and pulse a few times.

3

Bring a large pot of water to a boil. Blanch the spinach for 1 1/2 minutes. Immediately remove it from the boiling water and add to a bowl filled with ice to quickly cool. Drain out as much water as possible before adding it to a blender. Pulse a few times.

4

Transfer to a serving bowl, or an ovenproof dish if baking. Stir in the spring onions.

Notes
5

You can eat this dip immediately after eating, refrigerate it so it's cold, or bake it in a preheated oven at 350°F for 20 minutes if you want to eat it hot.

6

This recipe makes about 4 cups of dip.

7

It can be stored in an airtight container in the fridge for up to 4 days.

Spinach & Artichoke Dip
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