Vegan Spinach Artichoke Dip #MeatlessMondayNight

Course: appetizer or main course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 193kcal
Author: Becky Hardin - The Cookie Rookie
VEGAN SPINACH ARTICHOKE DIP! You won't even miss the cheese and dairy. SO FLAVORFUL and easy!!
Print Recipe

Ingredients

  • 3/4 cup Silk Cashew Milk original, unsweetened
  • 1 cup raw cashew halves unsoaked
  • 3 cloves minced garlic
  • 3 tbsp lemon juice
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • pepper to taste
  • 2 cups baby spinach
  • 21 ounces quartered artichoke hearts divided
  • 8 ounces diced water chestnuts
  • diced red pepper and cilantro for garnish optional
  • chips or bread for dipping

Instructions

  • Preheat oven to 425F
  • In a high powered blender or food processor, blend cashew milk, cashews, garlic, lemon juice, salt, mustard, and pepper.
  • Add spinach and 14 ounces of your artichoke hearts to the blender and pulse until combined. You can leave it less chopped if that's how you prefer.
  • Pour mixture into a well-greased skillet or casserole dish. Chop remaining artichoke hearts into desired consistency and stir into the dip. Stir in water chestnuts.
  • Bake for 15-20 minutes or until dip is bubbly. Switch oven to broil and allow the top to bubble for about 3-4 minutes more.
  • Remove from oven and garnish with chopped red pepper and cilantro. Serve warm with sliced bread or chips for dipping.
  • Enjoy!

Nutrition

Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 527mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 20.6mg | Calcium: 33mg | Iron: 2.1mg