Artichoke Dip
Creamy and savory, this vegan artichoke dip is the perfect crowd-pleaser for any gathering. It's rich in flavor and completely plant-based, making it a guilt...
Discover how to create a delicious vegan Artichoke Dip that will delight your taste buds and impress your guests.
This recipe is not only easy to follow but also uses whole-food plant-based ingredients to ensure a healthy snack option.
Perfect for parties or a cozy night in, this dip will surely become a favorite in your home.
For more amazing vegan recipes, visit vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute the cashews with sunflower seeds for a nut-free version. Use fresh spinach for a brighter flavor, or frozen spinach for convenience. Nutritional yeast is key for that cheesy taste, so don’t skip it!
Tips & Notes
- •For an extra kick, add some red pepper flakes or diced jalapeños to the dip before baking.
- •Experiment with different herbs such as dill or basil for a unique flavor twist.
Recipe Variations
- •Add chopped sun-dried tomatoes for a tangy flavor.
- •Mix in some roasted garlic for a richer taste.
Storage & Freezing
Store any leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring in between.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes! You can prepare the dip a day in advance and keep it covered in the refrigerator. Just bake it before serving.
What can I serve with this dip?
This dip pairs well with pita chips, tortilla chips, veggie sticks like carrots and celery, or even spread on toasted bread.
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Creamy and savory, this vegan artichoke dip is the perfect crowd-pleaser for any gathering. It's rich in flavor and completely plant-based, making it a guilt...
Ingredients
Instructions
- 1
If using raw cashews, soak them in water for at least 2 hours. Drain and rinse before using.
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for about 3-5 minutes until wilted. Remove from heat and set aside.
- 3
In a blender or food processor, combine the soaked cashews, artichoke hearts, nutritional yeast, garlic powder, lemon juice, salt, black pepper, and water.
- 4
Blend until smooth and creamy, scraping down the sides as necessary. If the mixture is too thick, add a little more water, one tablespoon at a time, until desired consistency is reached.
- 5
Fold in the sautéed spinach to the blended mixture until evenly distributed.
- 6
Preheat your oven to 350°F (175°C). Transfer the dip into an oven-safe baking dish.
- 7
Bake in the preheated oven for 20-25 minutes, or until the top is slightly golden and the dip is heated through.
- 8
Remove from the oven and let it cool slightly before serving.
- 9
Serve warm with pita chips, veggie sticks, or crackers.
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