Vegan Artichoke Dip
Recipe and photos by Flora & Vino
This warm, creamy, cheesy dip is the non-dairy appetizer your BBQ has been waiting for. This hearty dish may be vegan, but its definitely not the healthiest snack, and after you start digging in you won’t care.
1 1/2 c cashews, soaked 4-6 hours*
4 cloves garlic*
1 small onion, diced*
1 1/2 c unsweetened almond milk*
pinch of sea salt
1 small lemon, juiced*
4 c loosely packed fresh spinach*
1 heaping c of Imperfect Artichoke Hearts, steamed*
Optional: Vegan Parmesan Cheese, for serving
*Ingredient available to add to your Imperfect box
Add all ingredients to a high-speed blender except the artichoke hearts and spinach and blend until well combined and creamy, Add the artichoke hearts and spinach and pulse until the artichokes and greens are roughly combined but not pureed. Chunks are desirable, here!
Preheat the oven to 350 and transfer ingredients to a heat safe oven dish.
Bake spinach artichoke dip for 20 minutes, or until golden brown along the edges.
Serve immediately with a sprinkle of vegan parmesan. Store leftovers in the fridge for up to 5 days.
Recipe Notes and Variations
Try serving with sliced bread to use this recipe as a spread rather than a dip, because nothing is better than smothering good bread with thick creamy artichokes!
Sprinkle on some nutritional yeast for a unique flavor and healthy addition of protein, vitamins and antioxidants.