Vegan Spinach and Artichoke Dip

This is the best vegan spinach and artichoke dip! It's so creamy and delicious you would never know it's made with no cheese and no milk and is dairy-free, Whole30 and paleo! Ready in less than 30 minutes this makes the perfect appetizer or snack.

Why you will love this recipe:

• The taste! This paleo spinach and artichoke dip is so creamy and delicious. Perfect for chips, crackers or raw vegetables
• It's ready in under 30 minutes.
• Not only is it vegan but it's also dairy free, plant based, Whole30 and paleo.
• It stores well in the fridge and makes really great leftovers so it's a great meal prep option.
• It's made without tofu and without cream cheese and instead uses ingredients like cashews, coconut milk, and nutritional yeast to give it a creamy, cheesy flavour.
• You can also use this dip to top sandwiches or meat and fish dishes.

Taste and texture:

This spinach artichoke dip is so rich and creamy. It has a delicious cheesy flavour, yet is made with no cheese and no dairy.

Key ingredients and substitutions:

• Raw cashews - cashews are used to help make the most creamy sauce for this spinach dip while keeping it dairy free.
• Coconut milk - coconut milk is blended with the raw cashews to make the most creamy and rich sauce without having to use any butter, cream or milk. I recommend using full fat coconut milk for the best taste.
• Nutritional yeast - nutritional yeast is the secret to giving this artichoke dip a cheesy flavour, without any cheese!
• Spinach - you can use either fresh or frozen spinach to make this dip. It adds healthy green veggies to this dip and gives it a pretty color too.
• Artichoke hearts - canned artichoke hearts add a delicious flavour and texture to this dip recipe.

How to make this recipe:

Step one:

Place all the ingredients for the sauce into your blender and blend until smooth.

Step two:

Preheat your oven to 350 degrees Fahrenheit.

Step three:

Now place a large pan on the stove on medium heat and add the avocado oil and onion and sauté for a few minutes.

Step four:

Then add the chopped artichoke hearts to the pan and sauté for another 5 minutes, then add the spinach and sauté for another 5 minutes (until the spinach is wilted).

Step five:

Season the vegetables with salt and pepper and turn off the burner.

Step six:

Add the sauce to the pan and stir well to combine.

Step seven:

Then transfer all the ingredients to a casserole dish and bake it in the oven for 10-15 minutes, until it's heated throughout. Then serve and enjoy!

Chef's tips:

• You can use either fresh or frozen spinach to make this dip. If you use frozen, you will just need to sauté it for slightly longer than if you use fresh.
• Make sure you drain all the water from the canned artichoke hearts (this will help ensure the dip doesn't turn out runny).
• It stores really well in the fridge and makes great leftovers.
• It can also be used as a sauce for casserole dishes.
• I used canned artichoke hearts for this recipe which are easy to find all year round in the grocery store.

How to serve:

Serve this dip with crackers, chips or chopped raw vegetables. This dip also makes a great topping for sandwiches, burgers, meat and fish dishes too. It can be served both warm or cold, whatever you prefer.

How to store:

Store any leftover dip in the fridge in an airtight container for up to 7 days. Reheat it when you are ready to enjoy it again.

Nutrition info:

One serving of this spinach dip has approximately 172 calories with 6 grams of total carbohydrates, 1 gram of fiber, 5 grams of net carbs, 3 grams of protein and 16 grams of fat. This recipe is low in sugar, dairy free, vegan, vegetarian, paleo, Whole30, keto and low carb.

Frequently asked questions:

Other recipes you will love:

• Dairy Free Alfredo Sauce
• Baked Apples with Cinnamon
• Carrot Dip with Chilis
• Vegan Sour Cream
• Healthy Guacamole
• Vegan Mac and Cheese

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