Spicy Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip by Lisa Lin of Healthy Nibbles & Bits

Do you serve appetizers before the Thanksgiving dinner, or do you forgo the small bites to leave room before the big feast? In my family, there’s no such thing as “saving room” for dinner. We just eat all the time. That’s why the appetizers are just as important as the main event.

For whatever reason, one of my sisters has brought a cheesy spinach artichoke dip to our last few family gatherings. It tastes quite good, but it’s so rich that 1/4 of that dip is a meal unto itself. I want to keep the spinach artichoke dip tradition alive during my Thanksgiving dinner this year with a dip of my own.

I made a lighter version by leaving out on the cheese and sour cream and mixing in some cashew cream instead. From tikka masala to cheesecakes, we’ve seen how cashew cream can be so versatile in the kitchen. It’s absolutely dreamy in this dip. It adds a richness and natural sweetness that pairs so well with the vegetables. I’ve been snacking on the dip over the last few days and spreading it on my morning toast with a heavy hand. It’s wonderfully addictive.

With Thanksgiving coming up in less than a week, how far along are you with your planning? I have 3 dishes down, but still have to tackle the dessert and figure out what I’m doing with the bird. Stay tuned to see what dessert I make!

Vegan Spinach Artichoke Dip by Lisa Lin of Healthy Nibbles & Bits

Vegan Spinach Artichoke Dip by Lisa Lin of Healthy Nibbles & Bits

MASTER MY MISTAKES / COOKING NOTES

  • Get that Water Out! Make sure to squeeze the excess water from the spinach before chopping and mixing it with the rest of the ingredients.
  • Heating the Dip: I like the serving the dip as is, but if you want it warmed, pop the dip in a 350 degrees F oven (175 degrees C) for about 10 minutes. Word of warning, the dip will turn a bit yellow once you bake it, but it still tastes fine!
  • Try with homemade baked tortilla chips! This dip is great with homemade tortilla chips, too. Click here for the printable recipe, or check out my video tutorial!

Vegan Spinach Artichoke Dip by Lisa Lin of Healthy Nibbles & Bits

If you try this recipe, be sure to share your creations with me! Tag me on Instagram or Twitter so that I can give you a fist bump!

8

Spicy Vegan Spinach Artichoke Dip

1 hr, 10 Prep Time

6 minCook Time

1 hr, 16 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 1/4 cups (175g) raw cashews
  • 1 TBS olive oil
  • 3 cloves garlic, minced
  • 10 oz (280g) baby spinach
  • 1/2 cup (120ml) unsweetened soy milk (any non-dairy milk works also)
  • 1 tsp kosher salt
  • 1 1/4 to 1 1/2 tsp pilpelchuma (or your favorite spice blend)
  • 1 TBS lime juice
  • 3/4 to 1 cup (150g) roughly chopped artichoke hearts (I used ones from a jar)

Instructions

  1. Soak cashews with water overnight or with boiling water for 1 hour.
  2. Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute. (Watch the garlic dance!) Add spinach and cook until wilted, about 2 to 3 minutes. Remove from heat.
  3. In a blender, mix the cashews, soy milk, salt, pilpelchuma, and lime juice together until you get a creamy sauce. Taste the sauce and adjust seasonings to your liking. Set aside.
  4. When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
  5. In a medium bowl, mix the spinach, chopped artichokes, and creamy cashew sauce together. Serve dip with chips, crackers, or your favorite vegetables!
Recipe Type: appetizer, dip, vegan

Notes

To make the turkey (as seen in the photos), cut 2 slices of cucumbers and 2 slices of olives for the eyes. For the nose, cut a baby carrot in half, crosswise. Take one half of the carrot and make 2 diagonal cuts to create a large triangle shape. For the feet, cut a carrot in half, lengthwise. Make small diagonal cuts on one end of the carrots to make the feet. For the wattle, slice a thin strip of red pepper.

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http://healthynibblesandbits.com/spicy-vegan-spinach-artichoke-dip/

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33 thoughts on “Spicy Vegan Spinach Artichoke Dip

  1. traci | vanilla and bean
    Hooray!! Lisa, this looks so luscious and delicious, I don't think I'd miss the cheese that usually accompanies this delicious appetizer! Cashews are simply amazing and I'm always finding new ways to use them. I've been drinking cashew milk in the mornings with a bit of matcha and it has been a game changer! No doubt Thanksgiving planning is underway and although I'm not cooking the big meal this year, there's breakfast, dessert and Thanksgiving eve dinner to make, so I'm in those planning stages! I need to make this happen! Delicious my dear and love the food art! So cute! Have a beautiful weekend! :D
    Reply
    1. Lisa Post author
      I haven't really caught on to the cashew milk thing, though I've been tempted to pick up a carton at the supermarket. Milk and matcha go so well together! Hope your Thanksgiving dinner planning is coming along well!
      Reply
  2. Melissa Falk
    We do fewer apps these days at family gatherings. That said, I would consider this dip a ameal on its own. I am not familiar with pilpelchuma but I will try to find it here in Chicago. Looks beautiful!
    Reply
  3. Julia
    That dip is so cute! My kids would go crazy over that. I have always loved spinach and artichoke dip, especially at Thanksgiving. I love that you spiced it up.
    Reply
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  5. Heidi Choi
    This looks so delicious- especially since I have a milk allergy, I have missed having spinach and artichoke dip!! There is a typo though- is it supposed to be 1 tsp of kosher salt?? It doesn't specify (it only says 1 Kosher salt). Also, what spices can you recommend since I can't find the specified spice blend in my city. Thanks!!:)
    Reply
    1. Lisa Post author
      Hi, Heidi! Thank you so much for pointing out the typo! Yes, it is supposed to be 1 teaspoon of kosher salt. I have updated the recipe accordingly. Can you find a cajun spice blend where you are? That would work wonderfully here, too!
      Reply
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  9. Elaina D Barbaree
    There's no serving size for this. Does it serve 6? 12? I'm making it for a baby shower this weekend and need to know if 8 should double or triple the recipe for a crowd. Thanks!
    Reply
    1. Lisa Lin Post author
      Hi, Keriann! Honestly, I haven't tried baking it in a bread bowl before, but I don't see why it wouldn't work. If you try baking it in a bread bowl, please let me know how it turns out!
      Reply
  10. Shannon G.
    This dip is amazing! It was a huge hit at Christmas this year. I highly reccomend using Cajun seasoning if you can't find the spice blend she lists. I made it the day before and let it sit over night in the fridge, then I baked it the next morning, this totally ups the flavors. Even my dairy eating relatives loved it! Thank you :)
    Reply
    1. Lisa Lin Post author
      Shannon, thank you so much for trying out the recipe!! I'm so glad that you and your family enjoyed it! Reading this comment made my day. Hope you have a great week, and happy new year!
      Reply
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  13. Shaylea
    Hello, I'm hoping to make this for my birthday party, unfortunately, my best friend was deathly allergic to cashews and steers clears of them to this day (even though it's been 5 years since she was no longer allergic to nuts). Do you know if I could use a different nut that would put her mind at ease? Thank you :)
    Reply
    1. Lisa Lin Post author
      Thanks for your question, Shaylea. I haven't tried this with other nuts. The only things I could think of trying are sunflower seeds and almonds with the brown skins removed, like blanched almonds. If your friend is okay with eating dairy, you can also use a mixture of sour cream and greek yogurt. Hope this helps!
      Reply

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