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–+ servings
Dairy Free Kitchen

Dairy Free Spinach Artichoke Dip

This creamy dairy-free dip is warm, flavorful, and perfect for sharing. Its golden topping adds a satisfying finish for parties or cozy gatherings.
Dairy Free Spinach Artichoke Dip
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 8 servings
Calories 253 kcal
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Equipment

  • blender
  • 9-inch baking dish or cast iron skillet

Ingredients

For the Creamy Base
  • 1 1/4 cups Raw Cashews
  • 3/4 cup Hot Vegetable Broth
  • 1/3 cup Nutritional Yeast
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Salt
  • 1/2 tsp White Pepper
For the Dip
  • 2 tbsp Olive Oil
  • 1 small Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 14 oz Artichoke Hearts, drained and roughly chopped
  • 10 oz Frozen Chopped Spinach, thawed and squeezed very dry
  • 1/4 tsp Red Pepper Flakes
  • 1/2 cup Dairy Free Mozzarella Shreds
For the Topping
  • 1/3 cup Panko Breadcrumbs
  • 1 tbsp Olive Oil
  • 1 tbsp Chopped Fresh Chives

Instructions

  1. Soak the cashews in boiling water for 20 minutes, then drain. Heat the oven to 400F and lightly oil a 9 inch baking dish or cast iron skillet.
  2. Blend the drained cashews with the hot broth, nutritional yeast, lemon juice, apple cider vinegar, dijon, salt, and white pepper for a full 2 minutes. The mixture should be thick, tangy, and completely smooth like whipped cream cheese.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat and cook the onion for 4 minutes until soft. Add the garlic and red pepper flakes and cook 1 minute more.
  4. Stir in the chopped artichokes and the squeezed spinach, breaking up any clumps. Cook for 3 minutes so the vegetables lose their raw edge and any leftover moisture evaporates.
  5. Scrape the vegetables into a bowl, fold in the cashew cream and the mozzarella shreds, and taste for salt. Spread the mixture evenly into the prepared dish.
  6. Toss the panko with 1 tablespoon olive oil and scatter it over the surface. Bake for 20 to 22 minutes until the edges bubble and the top is golden brown.
  7. Let the dip rest for 5 minutes so it sets up, then top with chives and serve hot with pita chips, sliced baguette, or crackers.

Nutrition

Serving: 1servingCalories: 253kcalCarbohydrates: 17gProtein: 8gFat: 17g
Course Appetizer
Cuisine American
Keyword cashew cream, dairy free, spinach artichoke, vegan dip

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