Dairy-Free Spinach and Artichoke Dip
Caramelized onions, spinach, and artichokes bake into a creamy dairy-free dip with a cashew and nutritional yeast topping.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. marinated artichoke hearts, frozen chopped spinach and raw cashews form the base of this sauce.
- Make the accompaniment separately. Prepare the sauce or dip, then portion it alongside the food you plan to serve.
- A defined yield. The card makes 10 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Skillet
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for marinated artichoke hearts. Extra liquid can loosen a dressing, sauce, or filling.
- Prepare before you start. Measure marinated artichoke hearts, frozen chopped spinach and raw cashews and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Dairy-Free Spinach and Artichoke Dip
Ingredients
Method
- Pulse cashews, nutritional yeast, 1 teaspoon salt, and garlic powder into fine crumbs.
- Heat olive oil in a skillet. Cook onions with cayenne and a little salt for about 10 minutes over medium heat, then about 20 minutes on low until golden. Add garlic for the final minute.
- Heat the oven to 400°F. Beat dairy-free cream cheese with mayonnaise and half the cashew crumbs. Fold in well-drained spinach, artichokes, onions, and black pepper. Taste before adding more salt.
- Transfer to an 11 × 8 inch or 9 × 13 inch baking dish. Scatter the remaining cashew crumbs on top and bake 20–25 minutes until bubbling.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Portion the finished sauce or dip with the dish you are serving. Pasta, bread, vegetables, or other accompaniments are separate from the card’s nutrition unless they are listed ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 249 calories, 5.1 g protein, 11.1 g total carbohydrate, 21.5 g fat and 3.5 g fiber. One serving is 1/10 of the finished recipe.
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