I am not kidding when I say this is the “BEST EVER, JUST-AS-GOOD as the traditional” dairy-free spinach artichoke dip you will ever have. Eating dairy-free can be challenging when you do not have any delicious alternatives to replace your favourite creamy, rich, dairy filled foods with. Hence, why I created this version of one of my favourite dips.
It’s super creamy, easy to make and can be served warm or chilled. It makes the perfect appetizer for a party or complements a simple meal really well. Trust me, if you are serving it to guests, it won’t last long. This recipe is super simple, quick (10 minutes or less) and requires little clean up. You’ll only need two pieces of equipment:
- A large pan (I use a wok because it is big enough to hold the volume of the raw spinach)
- A high speed blender or food processor (I use a Vitamix blender to blend the “cream cheez” base really smooth)
Have I convinced you to give it a try? If so, keep scrolling for the recipe. Just a little word of advice, it never hurts to make a double batch and then store some aside for yourself before your company, spouse or kids get a hold of it haha. You’ll thank me later.
The BEST EVER Dairy-Free Spinach Artichoke Dip
This is the BEST EVER dairy-free spinach artichoke dip that you will ever have. It is completely vegan and plant based and the best part is no one will even question it!
Spinach Artichoke Mix Ingredients
- 5 cups fresh spinach
- 3 cloves garlic, minced
- 1 tbsp refined coconut oil
- 1 can (14 oz) artichoke hearts, chopped (can also substitute for 1/2 cup chopped red pepper and 1/2 cup chopped onion)
Dairy-Free Base Ingredients
- 1 cup cashews soaked overnight in water and drained
- 1/2 cup vegan mayonnaise (I use Hellman's vegan mayo or Veganaise however regular mayo will also work)
- 2.5 tbsp lemon juice
- 1 tbsp water
- 1 tbsp nutritional yeast
- 1/2 tbsp onion powder
- 1/4 tsp unrefined salt (I use pink Himalayan salt or Celtic sea salt)
- 1/8 tsp black pepper
In a large frying pan, sauté garlic, spinach, red pepper/onion (if you so choose) and oil until the spinach is wilted. Drain and chop artichokes and add to the spinach mixture. Turn heat off and set aside.
In a high speed blender, combine cashews, mayo, lemon juice, water, nutrition yeast, onion powder, salt and pepper and blend on high until smooth. You may have to use a plunger that is designed for your blender/ food processor to push down the ingredients or periodically stop the machine, scrap the sides and continue to blend.
Transfer the blended cashew mixture into the spinach mixture in the large frying pan. Stir the two mixtures together and if eating the dip right away you can heat over low in the frying pan until the dip is warm. The dip can also be serve chilled.
Serve with fresh vegetables (carrots, cucumbers, celery, peppers, etc.), your favourite crackers or corn chips.
If you’re loving this recipe I’d love to here from you in the comments below 🙂1