Spinach Artichoke Dip (No Cheese)
A creamy and flavorful spinach artichoke dip made without any cheese. Perfect for a healthy snack or appetizer, this dip uses coconut milk and cashews to create a rich, dairy-free alternative that’s just as delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 (14-ounce) can artichoke hearts, drained and chopped
5 ounces fresh spinach, roughly chopped
1 cup raw cashews, soaked in hot water for 30 minutes then drained
1 cup canned full-fat coconut milk
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet and sauté for 3-4 minutes until the onion is translucent and fragrant.
Add the chopped artichoke hearts to the skillet and cook for 2 minutes, stirring occasionally.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
In a high-speed blender, combine the soaked and drained cashews, coconut milk, nutritional yeast, lemon juice, smoked paprika, salt, and black pepper. Blend until completely smooth and creamy.
Pour the cashew cream mixture into the skillet with the sautéed vegetables. Stir well to combine all ingredients evenly.
Return the skillet to low heat and cook the dip for 5-7 minutes, stirring frequently, until heated through and slightly thickened.
Remove from heat and transfer the dip to a serving bowl. Serve warm with vegetable sticks, crackers, or tortilla chips.