Dairy Free Spinach and Artichoke Dip

Out of holiday appetizer ideas?! We have good news, you don’t have to look any further.

This plant-based spinach dip tastes like the classic but is full of protein and healthy fats! It gets its creamy texture from a mixture of white beans and cashews, which have been blended into a creamy spreadable base, perfect for slices of baguette, crackers, or vegetable scooping!

Ingredients:

1 tablespoon extra virgin olive oil

1/2 cup finely diced yellow onion

3 cloves garlic, minced

3 cups chopped frozen spinach

1-14 oz jar artichokes, rinsed and chopped

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups canned cannellini beans, rinsed

1 cup raw cashews, soaked for 15 minutes in boiling

water

⅓ cup unsweetened, plain non-dairy milk, plus

more if needed

1/4 cup nutritional yeast, for a cheesy flavour

2 tablespoons lemon juice

salt and pepper, to taste

fresh parsley, for serving (optional)

Serves: 6

Directions:

Preheat the oven to 375℉ and prepare a non-stick baking dish by lightly spraying with cooking spray. Heat the oil in a large pan over medium-high heat. Add the onion and season with a pinch of salt to release moisture.

Cook, stirring frequently, until softened, translucent, and slightly browned —about 5-6 minutes. Add the garlic, and cook for an additional 30 seconds, just until fragrant. Add the frozen spinach, artichokes, garlic powder, and onion powder.

Cook until spinach is completely thawed, and most of the liquid has evaporated. If it is still slightly watery that’s okay. Season the mixture with salt and pepper to taste, turn off the heat, and set aside. Add the cannellini beans, (drained and rinsed) soaked cashews, milk, nutritional yeast, and lemon juice to the bowl of a food processor or high-speed blender. blend until completely smooth, scraping down the sides if needed.

Add the warm spinach mixture and pulse, until just combined but not completely smooth. Taste the dip, and season with additional salt and pepper to taste if necessary. Transfer the dip into the prepared baking dish, and cover with aluminum foil. Bake for 10-15 minutes.

Since there is no cheese for this plant-based version, the dip just needs to be heated through.

Carefully remove the dish from the oven, sprinkle with parsley, and serve hot with low-carb bread (sliced Unbun Baguettes are a great option), crackers, or a variety of fresh crisp vegetables.

ENJOY!