If you’ve been to potlucks or home parties (remember those — before the pandemic?) you’ve probably experienced a version of this dish — the version with mountains of cheese and lots of oil. This version is just as tasty and made with whole food ingredients. It’s easy to pull together and I’d venture to guess that the ingredients are hanging out in your pantry and fridge.
I made this whole food plant-based spinach artichoke dip several times over the last month. You’d think I’d get tired of eating it. But, nope! I made the final iteration on Sunday and proceeded to eat it for lunch every single day until it was gone.
I had a whole grain baguette, sliced it into thin rounds, and toasted them in the oven with a little garlic powder. Those whole grain toasts with this dip were mouthgasm-worthy! I also managed to dip into it with cut-up cauliflower and a few Mary’s Gone Crackers. Paired with a big-ass salad it was a scrumptious lunch — over and over again all week long.
How to Make Lemony Vegan Spinach Artichoke Dip
There is one tricky bit to this recipe and that is the sautéing of the onions in water. Take a minute to read through the overview of the process and you’ll be quicker with the actual execution of the recipe!
Step One: Thinly slice a medium-large onion. Heat up a frying pan over medium heat. When it gets good and hot, add 4-5 tablespoons of water and then the onion slices. Turn the heat down to medium-low, and keep an eye on these. You want to get them to golden with flecks of brown, and that takes about 20 minutes of stirring and adding more water as needed. I ended up adding about 1 cup of water over the course of the 20 minutes, so you really do need to watch it. My best tip: get a kid in the kitchen with you and make it their job to stir the onions. They’ll likely make you listen to their playlist but it’s worth it!
By the end of the 20 minutes, your onions should look something like this:
While your helper is keeping an eye on the onions, you’ll want to:
Step 2: Get all the sauce ingredients in the blender and blend until everything is smooth.
Step 3: Drain and rinse the artichoke hearts and chop roughly.
Step 4: Roughly chop enough spinach to make 2 cups. It takes almost an entire plastic container (5 ounces) of baby spinach to make 2 chopped cups.
Step 5: Preheat the oven to 400 F.
Step 6: When the onions are beautifully caramelized remove them from the heat and let cool just long enough to safely handle the pan.
Step 7: Combine all ingredients in a large bowl. Stir gently! You don’t want to make mincemeat out of the artichokes.
Step 8: Put the raw dip in a small gratin pan and then bake for 25-30 minutes, until the top is getting golden and the edges get crusty.
If you don’t have a Vitamix or another high-speed blender, no worries. Just soak the cashews in hot water for 20 minutes or so. They’ll make a bit of noise in the blender, but they’ll eventually get to the smooth consistency you’re looking for.Print
This whole food plant-based lemony spinach artichoke dip looks complicated with lots of ingredients. Don’t be deceived! It comes together quickly and comes out of the oven gooey and delicious. Perfect for parties, company night, potluck or an evening alone at home — pass the wine!
1 cup raw unsalted cashews, soaked in water for 15 mins
1 ½ cups yellow or white onion, thinly sliced
1 can (14 oz) water-packed artichoke hearts, drained, rinsed and chopped.
2 cups of chopped spinach
1 cup almond milk (or unsweetened non-dairy milk of choice)
3-4 tablespoons of lemon juice
3 cloves of peeled garlic, grated
2 tablespoons nutritional yeast
1 pinch of cayenne
1 pinch of nutmeg
1 teaspoon fine grain sea salt
1 big pinch of black pepper
If you haven’t read the recipe all the way through, including the important tips, go back and do that! Preheat your oven to 400 degrees.
In a preheated (medium hot) skillet add a couple tablespoons of water, and immediately add the onions to the pan. Saute the onions in water, adding water as needed, until the onions are golden with brown spots. This may take up to 20 minutes, so get going on this part first.
Drain the cashews and add them to your Vitamix or Blendtec along with the milk, lemon juice, garlic, nutritional yeast, cayenne, nutmeg, salt and pepper. Blend until it’s very smooth and well-combined.
In a medium bowl, add the blended mixture with the chopped artichoke hearts and chopped spinach. Gently combine well.
Dump the mixture into an oven-safe small gratin dish.
Bake for about 25-30 minutes, until the edges are brown and crusty.
The onions in this recipe need to be golden with tinges of brown, and you’ll saute them in water on the stove. You’ll need to babysit these, and when the onions start to stick with brown bits, add a little more water. Continue that process until the onions are yummy sweet and golden brown.
Nutritional yeast can be found in bulk bins and in the hippie packaged. You can use flaked or powder here.
- Category: Appetizers
- Serving Size: 1/4 cup
Keywords: spinach, artichokes