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Vegan Hot Artichoke and Spinach Dip

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10 made it  |  0 reviews   |  1 photos

"Cashew cream and dairy-free cheese bring the creamy in this vegan version of a party dip favorite."
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40 m servings 157
Original recipe yields 8 servings


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  1. Soak cashews in water for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish.
  3. Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed.
  4. Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish.
  5. Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes.

Nutrition Facts

Per Serving: 157 calories; 10.8 10.5 5.2 0 430 Full nutrition

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