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Spinach Artichoke Dip

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Found in: Snack, Gluten free, Dairy free, Vegan

Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes
Serves: 
3 cups

 
You won’t even know that this creamy, comforting dip is actually vegan, and just as amazing and ultra-delicious as the original. 

Ingredients: 
  • 1½ cups vegetable stock
  • ¾ cup raw cashews
  • 2 green onions (green and white parts)
  • 1 clove garlic
  • 1 (14 oz.) can artichoke hearts in water
  • 3 tbsp nutritional yeast
  • ¾ tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 4 cups baby spinach
  • Que Pasa Ancient Grains Tortilla Chips, for serving
Directions: 
  1. In a blender, combine the vegetable stock, cashews, green onions, and garlic. Blend until very smooth. Pour into a medium saucepan.
  2. Drain and chop the artichoke hearts. Add to the saucepan along with the nutritional yeast, thyme, salt, and pepper. Heat over medium heat and stir frequently until mixture just starts to boil. Reduce heat to a low simmer and cook for 5 to 8 minutes, until thickened, stirring frequently to make sure the cream doesn’t stick and burn on the bottom of the pan. Fold in the spinach and continue cooking and stirring until spinach softens, about 1 minute. Remove from heat and transfer to a serving bowl. Serve warm with Que Pasa Ancient Grains Tortilla Chips and veggies. 

 

Vegan Spinach Artichoke Dip Recipe | Nature's Path

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.