Dairy Free Spinach Artichoke Dip

Let’s make a Super Bowl Party Appetizer for the person that may be eliminating dairy right now!

This recipe was adapted from the Minimalist Baker’s Kale & White Bean Artichoke Dip. The first time I had this my friend, Kendra, brought it to the gym for a potluck and when she told me it was dairy free I didn’t believe her!

I love the original recipe, but wanted to make a version using spinach instead of kale and a few other tweaks. I love using marinated artichokes for a bit more dimension on the flavor and let me tell you, roasting the garlic is worth the extra step as it takes it to the next level. Also, for some the roasting helps them tolerate the garlic a bit better. I also prefer blending the white beans instead of leaving them whole.

If you try this, let me know!!

Dairy Free Spinach Artichoke Dip

Ingredients

  • 3/4 cup raw cashews - soak in room temperature water for 12 hours or boil for 1 hour

  • 2 Tbsp olive oil

  • 5 cloves roasted garlic

  • 8 ounces vegan cream cheese

  • 1/2 cup plain non-dairy milk

  • 4 Tbsp nutritional yeast

  • 1/4 tsp sea salt

  • 1/4 tsp pepper

  • 10 oz frozen spinach, thawed and squeezed

  • 1 14-ounce can artichoke hearts (drained and quartered). I love using marinated artichokes.

  • 15 oz white beans, drained

Directions

  • Preheat oven to 400F.

  • Cut the top off a garlic head, place in oven safe pan. Drizzle with olive oil & sprinkle with salt, cover with aluminum foil. Roast in oven for 30-40 minutes.

  • To a blender add soaked & drained cashews, roasted garlic, cream cheese, & milk. Purée to a cream.

  • Add nutritional yeast, sea salt & pepper. Can add more seasonings to taste. Blend again.

  • Add the cashew cream, spinach & artichokes to bowl. Stir to combine.

  • Bake for 15-20 minutes, or until bubbly & warmed through.

  • This is best served hot with dipping item of choice!

  • If reheating if it seems dry, you can add more milk.

  • Eat within 4 days.

Tara Woodland