In the past, whenever I would go out to eat, and Spinach Artichoke Dip was on the appetizer menu, I’d always order it! I loved all of that creamy, cheesy, goodness. Sometimes, I’d just make a meal out of it. However, I’d often leave the restaurant feeling overly stuffed, heavy, greasy, and just not so good. All of that cream and cheese can wreak havoc on one’s tummy – especially the dairy allergic or lactose intolerant tummies! Don’t get me wrong, the dip was always amazing…ALWAYS, but once I began paying more attention to my body and what I put into it, I really began noticing the effects food had on it. I consciously began asking myself, “Is it really worth it?” Now, I’m not saying to never order the spin-dip again. Just…maybe…try passing on it the next time, and going home and making this recipe the next day! (I know, it’s more work and definitely isn’t instantly gratifying. I promise though, it’s worth it!)

This version is packed with protein from the cashews and tons of flavor from onions and garlic – you won’t miss the cheese! (that much 😉 haha) If you’re someone that is lactose intolerant or has a dairy allergy, this is a great substitute to give you that fix!

Print Recipe

Spinach Artichoke Dip (dairy-free with vegan option)

Cuisine

Dairy Free, paleo

Prep Time

3-4 hours of soaking cashews

Cook Time

20 minutes

Servings

cups

Ingredients

• 1 cups Cashews soaked for 3-4 hours or overnight
• 1 Onion chopped
• 1/4 cup Ghee or Grass-fed butter sub coconut oil for vegan option
• 1 box Chopped spinach liquid drained
• 1/4 cup Broth use veg. broth for vegan option
• 1 can Coconut milk 13-14 oz - unsweetened
• 1/2 cup Nutritional yeast
• 1 can Artichoke hearts 14 oz - unmarinated
• 1/2 cup Cashew yogurt sub dairy-free yogurt of liking
• 2 tsp Apple Cider Vinegar
• 2 tsp Basil
• 2 tsp Onion powder
• 6-8 Garlic cloves chopped
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Oregano
• 3 tbsp Dairy-free cream cheese I used the Kitehill brand

Cuisine Dairy Free, paleo Prep Time 3-4 hours of soaking cashews Cook Time 20 minutes Servings cups Ingredients 1 cups Cashews soaked for 3-4 hours or overnight 1 Onion chopped 1/4 cup Ghee or Grass-fed butter sub coconut oil for vegan option 1 box Chopped spinach liquid drained 1/4 cup Broth use veg. broth for vegan option 1 can Coconut milk 13-14 oz - unsweetened 1/2 cup Nutritional yeast 1 can Artichoke hearts 14 oz - unmarinated 1/2 cup Cashew yogurt sub dairy-free yogurt of liking 2 tsp Apple Cider Vinegar 2 tsp Basil 2 tsp Onion powder 6-8 Garlic cloves chopped 2 tsp Salt 1 tsp Black pepper 1 tsp Oregano 3 tbsp Dairy-free cream cheese I used the Kitehill brand

Instructions

1. In a sauce pan, saute onions in butter for 5 minutes or until they've become translucent and started browning.
2. While the onions are cooking, drain water off soaked cashews. In a food processor or high powered blender, combine cashews, broth, and coconut milk. Blend until the mixture has lightened and is very creamy. If the mixture is too thick to blend, add a couple tablespoons more of broth until it begins to blend completely.
3. If your spinach is frozen, follow the cooking directions until it has thawed enough to squeeze the moisture out. You want VERY LITTLE moisture left. If your spinach is thawed, simply wring out the liquid using cheesecloth. You will be surprised with how little spinach you're left with!
4. Once you've completely pureed the cashews, add the mixture, drained spinach, and remaining ingredients to the cooked onions. Cook the dip over medium low heat for about 10 minutes.
5. Taste and adjust the seasonings! If you want a cheesier flavor, you can add more nutritional yeast. If you want more garlic, (I ALWAYS WANT MORE GARLIC) add more chopped garlic or some garlic powder. I've found that when I add more nutritional yeast, I also have to add more salt amount as well. Use your own discretion! 🙂
6. Serve hot with tortilla (I like Siete brand chips! They're grain free and made with minimal ingredients!) or try some plantain chips! YUM! Leftovers of this don't go to waste either. It's delicious when mixed with shredded chicken and cauliflower rice!