Description
A creamy, flavorful spinach artichoke dip made without any cheese, perfect for a dairy-free appetizer or snack.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
10 ounces fresh spinach, chopped
14 ounces canned artichoke hearts, drained and chopped
1 cup canned coconut milk (full fat)
1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 4-5 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
Remove the skillet from heat and transfer the spinach mixture to a food processor.
Add the chopped artichoke hearts, coconut milk, soaked cashews, nutritional yeast, lemon juice, smoked paprika, salt, black pepper, and crushed red pepper flakes (if using) to the food processor.
Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Transfer the dip to a baking dish (approximately 8×8 inches).
Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the dip is heated through.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes