Vegan Hot Artichoke and Spinach Dip

Thanksgiving guests will savor this vegan hot artichoke-spinach dip made creamy with cashew cream and dairy-free cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 157 Calories

Ingredients

• 1 clove garlic, minced
• salt and ground black pepper to taste
• ½ teaspoon dried basil
• ¼ teaspoon garlic salt
• 1 (14 ounce) can artichoke hearts, drained and chopped
• ½ cup frozen chopped spinach, thawed and drained
• 1 cup water, or more as needed
• 1 cup raw cashews
• ¾ cup shredded vegan cheese

Recipe Instructions

Step 1

Soak cashews in water for 1 to 2 hours.

Step 2

Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.

Step 3

Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.

Step 4

Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.

Step 5

Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.