Spicy Vegan Spinach Artichoke Dip

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

5 from 3 reviews


  • 1 1/4 cups (175g) raw cashews
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 10 ounces (280g) baby spinach
  • 1/2 cup (120ml) unsweetened soy milk (any non-dairy milk works also)
  • 1 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 3/4 to 1 cup (150g) roughly chopped artichoke hearts (I used ones from a jar)


  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 high-speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, 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!


NUTRITION INFORMATION: Amount for 1/12 of recipe: 153, Total Fat 11.8g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 183.7.5mg, Total Carbohydrate: 8.4g, Dietary Fiber: 1.4g, Sugar: 2g, Protein 5.4g

  • 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.