Vegan Spinach Artichoke Dip

I originally had planned another recipe for this week, but I made this one a few weeks ago and it was simply so good, I did not want for you to wait on this Vegan Spinach Artichoke Dip. How did this recipe come about? I had quite a bit of spinach in my fridge and I was having friends over for dinner. They always come in, are starving and immediately start snacking before the real food hits the table.

So, I thought a dip would be nice… and using that spinach up at the same time would also be nice 😉. So I googled “Spinach Artichoke Dip” and there were loads of options. Most of them contained cream cheese, sour creme, and mayonnaise. None of those were options I had at home. So, I used these spinach artichoke dip recipes as inspiration and created my own spinach artichoke dip vegan version. It was so yum!!

Now, you can easily also make this in a crockpot if you fancy. The most important part is that is bakes and then you scoop it out hot, hot, hot. What I truly loved most about this dish was that I could very easily and quickly pull it together and then the oven was taking care of the rest. This allowed me – very nicely – to continue cooking and I not needing to worry about it until I pulled it out of the oven.

Why is this Vegan Spinach Artichoke Dip good for you?

Spinach

Spinach. Possibly one of the things we equate eating with ultimate health. Whereas I strongly believe no vegetable alone has the ability to provide or dis-provide us with health, spinach has many health benefits that can support us. First off, spinach is originally from Persia and belongs to the amaranth family. Meaning it is closely related to beets and quinoa. Spinach contains vitamin A, C, K1, folic acid, iron, and calcium. It also has a very high water content and boasts with quite a bit of fiber. Most of this fiber is insoluble, which adds bulk to your stool, allows you to pass through nicely.

Spinach, of course, also contains a range of antioxidants. These antioxidants are great at combating oxidative stress and reducing free radicals in the body. Some of these antioxidants are also excellent at protecting our eyes against sunlight and macular degeneration. The antioxidants in spinach, may also slow down cancer growth, particularly in cervix and prostate cancer cases. Last but not least (and you know I say this about every veggie or fruit we talk about here), spinach is great for your heart health. It contains nitrate, which lowers our blood pressure levels. Less blood pressure means less pressure on the heart, and equals better heart health. I think you can tell why spinach has such a good rep in terms of its nutrients!

How can I adjust this Vegan Spinach Artichoke Dip to my dietary requirements?

This recipe is gluten-free, vegetarian, and vegan. Due to the cashews used, this recipe is not nut-free. Due to the (vegan) cheese used, this recipe is not paleo-friendly.

Similar Recipes on the Blog

If you enjoy dipping – be sure to also check out the following recipes:

• Best Homemade Hummus
• Vegan Nacho Cheese Sauce
• My Dear Friend’s Best Guacamole
• Delicious Artichoke Dip

And that is it for this week 🤗. I hope you enjoy this delicious vegan spinach artichoke dip as much as we did over here. As always, please let me know how you like the recipe by either commenting below and/or rating the recipe. I love hearing from you!! Happy dip-making everyone 🥳.

Vegan Spinach Artichoke Dip

5 from 1 vote

Recipe by Ann Robejsek Course: Side, dipCuisine: vegan and gluten-free dipDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Baking time

20

minutes

This Vegan Spinach and Artichoke Dip is beyond delicious! Hot from the oven it is cheesy, slightly spicy, and has great texture! Enjoy!

Ingredients

• 1 1 garlic clove

• 1 small 1 red onion

• 1 large 1 glass jar or can artichokes (ca. 400 gr.)

• 150 gr. 150 fresh spinach

• 1/2 cup 1/2 (70 gr.) cashews

• 1/2 cup 1/2 (125 ml.) water

• 3 tbsp 3 nutritional yeast

• 60 gr. 60 vegan feta cheese

• 1 tbsp 1 lemon juice

• 1/2 tsp 1/2 salt

• 1/2 tsp 1/2 cayenne (optional)

• Pepper to taste

• 3 tbsp 3 sunflower seeds

How to

• Preheat your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Get out an oven proof baking dish and lightly grease (should you wish to do so)
• In a small blender, blend the cashews and water on high, until liquid
• For the dip, use your food processor. First, peel both the onion and garlic and process until fine but still having a bit of texture. Then add the drained artichokes, washed spinach, the cashew-water mix, nutritional yeast, vegan feta cheese, lemon juice, salt, cayenne, and pepper. Pulse on high until almost smooth but still slightly remaining some texture. Now sift under the sunflower seeds
• Transfer to your oven dish, and bake for ca. 20 minutes, until golden on top. Serve hot with chips and veggies of your choice. Enjoy!