Finally, I got it right!

I whipped up baked spinach artichoke dip a few months ago, without recording the ingredient amounts of course, and couldn’t remember what the heck I did to achieve its magnificence.

Sigh.

Not that making this recipe (or versions of it) several times is a big bummer or anything ha.

I did eventually manage to recreate it in all of its mouthwatering molten glory, so I can now share its deliciousness with you!!

This dip is healthy, which is crazy because normally spinach artichoke dip is packed with a plethora of cheese, and maybe even a couple plops of mayo.

There’s nothing wrong with that of course, but this particular recipe you can enjoy more of, while feeling great.

Heck yes to that.

You start off by blending up a delicious creamy base composed of nutty cashews, water, extra virgin olive oil, nutritional yeast, rice vinegar, fresh lemon juice, white miso paste, coconut sugar, and tapioca starch/flour… to make it thicc.

Add that mixture to a pot along with a healthy glug of dry white wine, then simmer for a minute, whisking until creamy dreamy.

Fold in roughly chopped artichoke hearts, thawed frozen spinach, more lemon juice + zest, herbaceous parsley, red pepper flakes, plus cracked black pepper and pink sea salt to round out the flavors.

Bake until hot and lightly golden brown.

In an ovenproof dish of course.

Serve with fresh bread, pita chips, or piled high on top of a baked potato.

Mmmmm.

P.S. As always, taste and adjust the ingredient amounts to suit your needs.

P.P.S. Really squeeze the excess liquid out of the artichokes and spinach. We don’t want a watery dip folks!

P.P.P.S. Leftover dip can be refrigerated then reheated in the oven when snack time calls. Or inhaled cold if is that kind of day.

P.P.P.P.S. Thank you for bearing with me as I’ve been having issues on issues with my web host, Bluehost. If anyone has any host recommendations let me know!

Baked Vegan Spinach Artichoke Dip

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 2 cups water, divided
• 1/3 cup raw cashews
• 4 teaspoons extra virgin olive oil
• 2 teaspoons nutritional yeast
• 1 teaspoon rice vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon white miso paste or chickpea miso
• 1/8 teaspoon coconut sugar
• 1 tablespoon tapioca startch
• 2 tablespoons dry white wine, like sauvignon blanc (optional)
• 2 cups canned/jarred quartered artichoke hearts in water, drained and rinsed, excess liquid squeezed out, roughly chopped
• 1 5-ounce package frozen spinach (or 1/2 10-ounce package frozen spinach), thawed, excess liquid squeezed out
• 1 teaspoon fresh lemon juice, or to taste
• 1/2 teaspoon lemon zest
• 3 tablespoons roughly chopped fresh italian parsley
• Cayenne pepper or red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste

Instructions

 

• Heat the oven to 375. In a medium-small pot, bring one cup of water to a boil. Remove from heat, then add the cashews and soak for 10 minutes. Drain, discarding the soaking water.
• To a high power blender, add the soaked cashews, 1 cup of fresh water, olive oil, nutritional yeast, rice vinegar, 1 teaspoon lemon juice, miso, and coconut sugar. Blend on medium-high for 30 seconds or until smooth.
• Add the tapioca starch to the blender, then blend for another 15 seconds on medium-high until smooth.
• In the same pot that you soaked the cashews in, add the blended mixture along with the wine, if using. Whisk to combine.
• Bring to a simmer, whisking constantly, then cook for one minute.
• Remove the sauce from heat, then fold in the chopped artichoke hearts, spinach, 1 teaspoon lemon juice, lemon zest, parsley, cayenne pepper or crushed red pepper flakes, black pepper, and pink sea salt, to taste.
• Spoon the dip into a suitable oven-safe bowl or dish, then bake for 30 minutes, or until hot and lightly golden brown.
• Serve with sliced baguette, pita chips, or crackers. The dip is also delicious over baked potatoes.
• Store leftover dip in the fridge, covered. Reheat in the oven until warm.