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    Home » Condiments, Dips & Dressings

    Published: Jul 21, 2021 · Modified: Jan 15, 2023 by Kayla · This post may contain affiliate links.

    Dairy-Free Spinach Artichoke Dip

    Jump to Recipe Print Recipe

    Spinach artichoke dip is a must have for any gathering. When in need of a delicious and dairy-free option, this dairy-free spinach artichoke dip is perfect! It's got an incredible umami flavor and it's even healthy for you too!

    Whole wheat bread dipped in the dairy-free spinach artichoke dip.

    Just like my Dairy-Free Alfredo Sauce, the base of this spinach dip is made out of a cashew cream! This one is made from boiling cashews, garlic cloves, onion and chicken broth. The garlic and onions give the cashew cream a perfect depth of flavor that hides the taste of the cashews!

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    📝Ingredients Notes

    • Chicken broth gives a better flavor, but vegetable broth works great as well for vegans and vegetarians. I also recommend using a reduced-sodium broth as the salt content can get a little high.
    • Fresh lemon juice mimics the tanginess from cream cheese very well. Make sure to use fresh.
    • Dijon mustard- A good quality dijon mustard makes a difference. I prefer to use the Grey Poupon brand. If you cannot find it at your local grocery store, you can buy it online here.
    • Nutritional yeast is a flavor enhancer. It's a deactivated yeast (meaning you cannot use it for bread making) that is flaky and yellow in color. It is known for having a "cheesy" flavor. I describe its flavor as cheesy, a little salty (although it contains little to no sodium) with an umami flavor. Again, if you cannot find it at your local grocery store, you can buy it online here.
    • Cayenne pepper but only a pinch! A pinch will help add a subtle depth of flavor without adding heat to the dish.
    • Canned artichokes that are rinsed well and drained will also help reduce the sodium content.

    🔪Equipment

    🍋Instructions

    Start by roughly chopping your onion and garlic cloves and putting them in a pot with your cashews and broth.

    Onions, cashews and broth in a stainless steel pot.

    Let that boil for about 15 minutes, until contents are softened.

    While that's boiling, thaw your frozen spinach and thoroughly squeeze out the excess water using a cheesecloth or use a nut milk bag.

    Open up the can of artichokes and rinse it a couple of times. Drain well.

    Once the cashew mixture is cooked, set it aside and let it cool down a bit before blending.

    After it's cooled down a bit, pour the contents into a high speed blender and add to it all the ingredients except the spinach and artichokes.

    Ingredients for dairy-free spinach artichoke dip in a blender.

    Blend well until the mixture is completely smooth. It will be a fairly thin consistency. It will thicken once the spinach and artichokes are added.

    Cashew cream for the spinach artichoke dip.

    Next, add the can of artichokes and let it lightly pulse it in the blender so that it breaks the artichokes into smaller chunks. Be careful not to over-blend. We want some chunks of artichoke!

    Lastly, add the spinach by breaking it apart chunks at a time into the blender. Then, lightly pulse it again so that its mixed well throughout. You want to do this part quickly and briefly. Otherwise it will turn the whole mixture green.

    Dairy-free spinach artichoke dip mixed in a blender.

    Transfer the contents into a greased casserole dish and spread the mixture evenly.

    Bake at 375 degrees Fahrenheit for about 20 minutes, letting it broil on the last minute.

    Let it cool down a bit, then mix up the top layer of the dip, serve and enjoy!

    Dairy-free spinach artichoke dip in a white casserole dish.

    🧊Storing

    Store the spinach dip in the refrigerator in an airtight container for 3 to 4 days.

    More dairy-free dips

    • Pineapple Mango Habanero Salsa
    • The BEST Dairy-Free Buffalo Chicken Dip
    • The Perfect Vegan Cheese Sauce

    Before you go! If you enjoyed this recipe for Dairy-Free Spinach Artichoke Dip, share your thoughts with me down below by leaving a comment and review. I love to hear from you! Also, if you aren't following me on social media, search @thedairyfreemenu.

    Dairy-free spinach artichoke dip in a white casserole dish.

    Dairy-Free Spinach Artichoke Dip

    Kayla
    Spinach artichoke dip is a must have for any gathering. When in need of a delicious and dairy-free option, this dairy-free spinach artichoke dip is perfect! It's got an incredible umami flavor and it's even healthy for you too!
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Appetizer
    Cuisine American
    Servings 6
    Calories 167 kcal

    Equipment

    • High speed blender

    Ingredients
      

    • 1 cup cashews
    • ½ chopped yellow onion
    • 4-5 garlic cloves
    • 1 can reduced sodium chicken broth or vegetable broth
    • ⅓ cup nutritional yeast
    • 1 teaspoon coarse kosher salt see notes*
    • ½ teaspoon white pepper
    • 1 teaspoon dijon mustard
    • 1-2 tablespoons lemon juice to taste
    • tiny pinch of cayenne
    • 1 can artichokes rinsed and drained
    • 9 ounces frozen spinach
    • ½ cup dairy-free mozzarella shreds optional

    Instructions
     

    • Preheat the oven to 375 degrees Fahrenheit.
    • Roughly chop half an onion and the garlic cloves.
    • Place them in a pot with your broth and cashews and let boil for about 15 minutes or until softened.
    • While that's boiling, thaw the frozen spinach, let that cool and then squeeze out all of the excess water with a cheese cloth or nut milk bag.
    • Rinse the can of artichokes a couple of times to help remove the extra sodium on them. Drain well.
    • Once your cashew mixture is finished boiling, allow it to cool down a little bit before transferring the contents into a blender.
    • Add in all of the ingredients except for the artichokes and spinach.
    • Blend until the cream is completely smooth. It will be fairly thin at this point.
    • Once the cream is smooth, add in the artichokes and lightly pulse it in the blender until the artichokes are in smaller chunks, but NOT smooth. This should be a very brief pulse in the blender.
    • Then break up the spinach into chunks and drop it in the blender with the rest of the dip. Very lighlty pulse until the pieces of spinach is well incorporated but don't do this for too long or it will turn the batch all green! Again, this is part is very brief. It should just take a quick pulse or two.
    • Transfer to a greased baking dish and bake for 20 minutes, letting it broil for the last minute.
    • Let it cool, then mix up the top layer of the dip, serve and enjoy!

    Notes

    • If you are not using a coarse kosher salt, but rather a fine table salt then add less salt. 1 teaspoon of coarse kosher salt and 1 teaspoon of table salt are not the same amount of salt. 1 teaspoon of table salt will give you a saltier dish as it is actually more salt than coarse salt.

    Nutrition

    Calories: 167kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 470mgPotassium: 511mgFiber: 5gSugar: 2gVitamin A: 4993IUVitamin C: 9mgCalcium: 88mgIron: 3mg
    Keyword dairy free, healthy, spinach artichoke dip
    Tried this recipe?Let us know how it was!

    Note: The nutrition label is only an estimate. Amounts may vary.
    Dairy-free mozzarella is not included in the nutrition label.

    More Condiments, Dips & Dressings

    • Low-Sodium Pesto
    • Pineapple Mango Habanero Salsa
    • Dairy-Free Buffalo Chicken Dip (The BEST)
    • Dairy-Free Parmesan Cheese
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    Kayla Daniels.

    HEY THERE! I'M KAYLA.

    I make delicious food that just so happens to be dairy free. It's my goal to help make you excited about what you can eat! So here's a menu of options. Enjoy!

    More about me →

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