Spinach Artichoke Dip No Cheese
A creamy, flavorful spinach artichoke dip made without any cheese, perfect for a dairy-free appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
14 ounces canned artichoke hearts, drained and chopped
1 cup canned coconut milk (full fat)
1/2 cup raw cashews, soaked in hot water for 30 minutes then drained
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
In a high-speed blender, combine the soaked and drained cashews, coconut milk, nutritional yeast, lemon juice, salt, black pepper, and smoked paprika. Blend until smooth and creamy.
Transfer the spinach and onion mixture to a mixing bowl. Add the chopped artichoke hearts and the blended sauce. Stir well to combine.
Pour the mixture into a baking dish (about 8×8 inches) and spread evenly.
Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the dip is heated through.
Remove from oven and allow to cool slightly before serving.
Serve warm with tortilla chips, sliced baguette, or fresh vegetable sticks.