Artichoke & Spinach Dip
seriously creamy, but yet light, this is one of the most delicious dips that I have ever tried!
. . .
perfect as an appetizer, to bring to a potluck party, or for a picnic.
Ever since I gave up cheese, I have been looking for suitable substitutes to enjoy with the occasional glass of wine … well, this is definitely one of the tastiest, creamiest, simply most amazing dip I have ever tried! Toast some thinly sliced sourdough bread or use whatever crackers you have in your pantry and just indulge in this deliciousness!
Spinach is a leafy, green vegetable, which is extremely nutrient-rich (we are talking vitamins, minerals and plant compounds) and may reduce oxidative stress, promote eye health, help fight cancer, and regulate blood pressure. It should be noted that people who are prone to kidney stones and who are on blood thinners should avoid it (source).
Artichoke is in fact a type of thistle, not a vegetable, which is loaded with fiber, vitamins, minerals and antioxidants, and can help with lowering blood pressure levels and may improve digestive health. We are using canned artichokes in this recipe, which offer slightly less nutritional benefits, but non the less, it is still a great veg … umm, I mean, thistle to include in your menu - use it in salads, when making pizza or just snack on it straight from the can (I do!) (source).
This recipe requires just a few ingredients and is fairly quick to prepare, making it one of my go-to dishes for when having people over.
needed ingredients
preparation details
If you live in a part of the world where your spinach does not come triple-washed (hello, Eastern Europe!), you should start off by washing and drying the spinach with a kitchen towel, so the majority of the moisture is removed. And if you are like me and always forget to soak your cashews 4 hours in advance, now is the time to add them to a pan over medium heat, cover them with water and simmer for 15 min.
I like adding a little more flavor by sautéing the shallot (or onion) and garlic, without any added oil, and deglazing the pan with a little white wine (I use the cheapest pinot grigio and always keep a bottle in the fridge) or you could use a bit of vegetable broth instead.
Using the food processor to quickly blitz the spinach and artichokes definitely saves time (process less if you prefer more texture in your dip, or more for a smoother dip), but if you do not have a food processor, you can simply chop them up finely and no one will know the difference.
I do not just sprinkle a little bit of vegan parmesan cheese, I cover the whole thing pretty well, which gives the dish a nice nutty flavor and a little crunch at the end.
As for serving suggestions, I love serving it straight out of the oven alongside some thinly sliced toasted sourdough bread, but it also tastes great even when it has cooled down and with some store-bought crackers. Believe me, your guests will be reaching for that serving spoon over and over again, just warn them to leave some space for the main dish!
This Artichoke & Spinach Dip is not only extremely delicious, but it is also really nutritious, making it a win-win in my book!
recipe
Artichoke & Spinach Dip
Seriously creamy, but yet light, this is one of the most delicious dips that I have ever tried! Perfect as an appetizer, to bring to a potluck party, or for a picnic. It keeps well in the fridge for a few days and tastes great even when cold!
[vegetarian & vegan friendly]
[no added salt and oil-free]
Author: The Kitchen Plot
Prep Time: 20 min.
Cook Time: 20 min.
Overall Time: 40 min.
Serves: 8-10 people
Perfect for: appetizer
Keeps for: in fridge - 3-5 days
* recipe adapted from Minimalist Baker
Ingredients:
1 1/2 cup (225 g) raw cashews
5 garlic cloves, finely diced
1 shallot or small yellow onion, finely diced
1 1/2 cup (375 ml) non-dairy milk (I used almond)
1 Tbsp dijon mustard
1/2 lemon, juice & zest
6 Tbsp nutritional yeast (I use Anthony’s Premium Nutritional Yeast Flakes as I find it tastes best)
3 Tbsp tamari sauce (or soy sauce)
1/2 tsp black pepper
1/2 tsp hot paper flakes (omit if you do not like spicy)
4 cups (150 - 200 g) loosely packed spinach
2 x 400g canned artichoke hearts (in water)
3 - 5 Tbsp homemade vegan parmesan cheese or store-bought
Method:
Pre-heat oven to 375F convection/ 190C fan and prepare a baking dish (I used a 7” x 9”/ 20 x 30cm oval dish).
Place the cashews in a medium pan over medium-high heat, cover with water by 2” and bring to a boil. Once it starts boiling, turn the heat down and let simmer for 15min.
While the cashews are simmering, place the shallot (or onion) and garlic in a nonstick frying pan over medium heat and sauté for 5 -7 min., until golden brown, using a bit of wine (or vegetable broth, or water) to deglaze the pan.
Once the cashews are ready, drain them, add them to a high-speed blender (I use NutriBullet) along with half of the shallot-garlic mixture, non-dairy milk, mustard, lemon juice, nutritional yeast, tamari sauce and blend until completely smooth.
Place the artichoke hearts and spinach in a food processor, pack it well and pulse a few times until you achieve a chunky mixture (process less if you prefer more texture in your dip, or more for a smoother dip).
Place the spinach and artichoke mixture in a large bowl, add the remaining half of the shallot-garlic mixture, lemon zest, black pepper, red pepper flakes, cashew sauce and mix well.
Transfer the mixture to the prepared baking dish, sprinkle the vegan parmesan cheese on top and bake for 15-20 min., or until golden-brown.
Serve straight out of the oven, sprinkled with a bit more red pepper flakes and accompanied by toasted sourdough bread or crackers.
* Note: The dip can be prepared a day in advance and reheated as needed; it also keeps great in the fridge for a few days and tastes just as great when cold.
Bon Appétit!
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