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Vegan Artichoke DipVegan Artichoke Dip
Vegan Artichoke Dip
Vegan Artichoke Dip
A delicious warm spinach artichoke dip with hearts of palm and a creamy cashew based sauce. This wholesome dip is perfect for snacking or as part of a crudité platter.
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Recipe - Dearborn Market
VeganArtichokeDip.jpg
Vegan Artichoke Dip
Prep Time180 Minutes
Servings6
Cook Time25 Minutes
Calories308
Ingredients
1 cup raw cashews, soaked in water overnight
3/4 cup water
1/8 cup nutritional yeast
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp pepper
1 (14 oz.) can Reese Quartered Artichoke Hearts, drained
1 (14 oz.) can Reese Hearts of Palm, drained and roughly chopped
1/2 cup frozen spinach, thawed and drained
1/4 cup dairy-free mozzarella (optional)
Directions

1. Soak Cashews in boiling hot water for 2-3 hours

 

2. Preheat the oven to 425 degrees F

 

3. To make the cashew cream sauce, drain and rinse the soaked cashews. Place the cashews into a blender or food processor. Add 1/2 cup of the fresh water and blend until smooth and creamy. Add the nutritional yeast, garlic powder, salt and pepper and blend again until very smooth and creamy. Add more water as needed to create a smooth sauce. Set aside.

 

4. Place the chopped artichoke hearts, hearts of palm, and spinach into a medium sized bowl. Pour the cashew cream over the top and stir in until thoroughly combined. Transfer to a small casserole or Au Gratin dish. I used an 8 1/2-inch oval baker. Top with mozzarella if using. Bake for 25 minutes, until the dip is very warm and the top is bubbly.

 

5. Serve with pita chips, crackers, sliced baguette, or veggies

 

Nutritional Information
  • 22 g Total Fat
  • 5 g Saturated Far
  • 0 g Trans Fat
  • 15 g Unsaturated Fat
  • 7 mg Cholesterol
  • 509 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 3 g Sugars
  • 14 g Protein
180 minutes
Prep Time
25 minutes
Cook Time
6
Servings
308
Calories

Shop Ingredients

Makes 6 servings
1 cup raw cashews, soaked in water overnight
Bowl & Basket Raw Whole Cashews, 12 oz
Bowl & Basket Raw Whole Cashews, 12 oz
$6.99$0.58/oz
3/4 cup water
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.49$0.01/fl oz
1/8 cup nutritional yeast
Bragg Nutritional Yeast Seasoning, 4.5 oz
Bragg Nutritional Yeast Seasoning, 4.5 oz
$7.99$1.78/oz
1 tsp garlic powder
McCormick Garlic Powder, 3.12 oz
McCormick Garlic Powder, 3.12 oz
$5.79$1.86/oz
1/2 tsp sea salt
McCormick Sea Salt Adjustable Grinder, 2.12 oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.89$1.36/oz
1/4 tsp pepper
McCormick Pure Ground Black Pepper, 1.5 oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
1 (14 oz.) can Reese Quartered Artichoke Hearts, drained
Cento Quartered & Marinated Artichoke Hearts, 6 oz
Cento Quartered & Marinated Artichoke Hearts, 6 oz
$2.99$0.50/oz
1 (14 oz.) can Reese Hearts of Palm, drained and roughly chopped
Not Available
1/2 cup frozen spinach, thawed and drained
Green Giant Simply Steam Sauced Creamed Spinach, 8 oz
Green Giant Simply Steam Sauced Creamed Spinach, 8 oz
$1.29$0.16/oz
1/4 cup dairy-free mozzarella (optional)
Esti Plant-Based Mozzarella Style Cheese Slices, 10 count, 7 oz
Esti Plant-Based Mozzarella Style Cheese Slices, 10 count, 7 oz
$4.99$0.07/oz

Nutritional Information

  • 22 g Total Fat
  • 5 g Saturated Far
  • 0 g Trans Fat
  • 15 g Unsaturated Fat
  • 7 mg Cholesterol
  • 509 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 3 g Sugars
  • 14 g Protein

Directions

1. Soak Cashews in boiling hot water for 2-3 hours

 

2. Preheat the oven to 425 degrees F

 

3. To make the cashew cream sauce, drain and rinse the soaked cashews. Place the cashews into a blender or food processor. Add 1/2 cup of the fresh water and blend until smooth and creamy. Add the nutritional yeast, garlic powder, salt and pepper and blend again until very smooth and creamy. Add more water as needed to create a smooth sauce. Set aside.

 

4. Place the chopped artichoke hearts, hearts of palm, and spinach into a medium sized bowl. Pour the cashew cream over the top and stir in until thoroughly combined. Transfer to a small casserole or Au Gratin dish. I used an 8 1/2-inch oval baker. Top with mozzarella if using. Bake for 25 minutes, until the dip is very warm and the top is bubbly.

 

5. Serve with pita chips, crackers, sliced baguette, or veggies