Spinach Artichoke Dip


08 Dec Spinach Artichoke Dip

(This recipe was adapted from Great Gluten-Free Vegan Eats cookbook)


  • 1 recipe for Cashew Cream
  • 3/4 cup of vegan mayonnaise (We use Veganaise brand)
  • 1/2 cup of nutritional yeast (We use Bragg Nutritional Yeast Seasoning)
  • 3 cloves of garlic
  • 2 cups packed chopped spinach leaves (I buy organic spinach in the ready to steam freezer
  • 1 can (14 oz) large artichoke hearts, chopped
  • 3 scallions, sliced into small rings
  • 1 tsp lemon zest
  • 1/2 tsp ground black pepper
  • Salt to taste


  1. Preheat Oven to 350* & steam the spinach (microwave or cook top)
  2. Stir together the cashew cream, Veganaise, Bragg nutritional yeast, garlic, chopped
    (cooked) spinach, chopped artichoke hearts, scallions, lemon zest, and pepper until very
    well combined.
  3. Season with salt and place in a greased, oven safe dish. (I like to use an 8X8 square baking
  4. Bake for 25-30 minutes. (Optional: You can broil for 2-3 minutes after for browning the top,
    but use caution as it can dry the dip out.)
  5. Serve with your favorite tortilla chips (We like to use the XOCHiTL Organic White Corn
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