Description
This creamy, dairy-free Spinach and Artichoke Dip is the perfect healthy twist on a classic appetizer. Made with cashew cream and mayonnaise, it delivers a rich, cheesy texture without any dairy. Paleo, Whole30, and vegan-friendly, it’s great for dipping with veggies, chips, or crackers!
Ingredients
- 1 cup raw cashews, soaked overnight
- 1 ¼ cups mayonnaise
- ¼ cup water
- 16 oz frozen spinach, thawed and drained
- 13.5 oz artichoke hearts, chopped and drained
- ⅓ cup onion, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Blend cashew cream: In a food processor, blend cashews, mayonnaise, and water until smooth.
- Combine ingredients: In a large bowl, mix the cashew blend with spinach, artichokes, onion, garlic, salt, and pepper.
- Bake: Transfer to an oven-safe dish and bake for 20 minutes until slightly golden and heated through.
- Serve warm with chips, crackers, or fresh veggies.
Notes
- Extra Creamy: If you tolerate dairy, add 4 oz of goat cheese.
- Spicy Twist: Stir in red pepper flakes or diced jalapeños.
- Nut-Free: Replace cashews with blended sunflower seeds or white beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
