Creamy Vegan Artichoke Dip
This creamy vegan artichoke dip is the perfect addition to a holiday table or game night. It’s dairy-free, creamy, rich and flavorful, with healthy, whole-food ingredients. And it’s incredibly easy to make. I know cooking can feel like a lot of extra work between the daily grind and taking care of family. But you will find this recipe brings a sense of warmth and comfort within you, as it does for me.
We’ll first sauté onions, garlic, spinach and artichokes. Instead of dairy products, we’ll create a cream of plant-based yogurt, cashews, and golden potatoes. We’ll bake the artichoke dip and finally serve it with bread, pita chips, or fresh veggie sticks with optional garnishes. As you can see, this recipe brings a healthy twist to a traditional dish.
Bookmark this recipe this holiday season. It’s a great appetizer for a Thanksgiving dinner or that holiday party. You’ll be sure to impress everyone with your skills at creating delicious, dairy-free food. If you make this recipe or try it differently, I would love to hear from you in the comments section below.
I encourage you to share your experience in the comments below if you tried this Creamy Vegan Artichoke Dip or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Creamy Vegan Artichoke Dip
Ingredients
- 2 tbsp Olive Oil
- 1 cup Yellow Onion diced
- 2 tbsp Garlic minced
- 10 oz Fresh Spinach Leaves chopped
- 14 oz Artichoke Hearts canned, drained and diced
- 1 Golden Potato medium-size, boiled and chopped
- 1 cup Dairy-Free Yogurt unsweetened
- 1 tbsp White Vinegar
- ½ cup Cashews raw
- ½ tsp Salt or to taste
- ½ tsp Black Pepper or to taste
Garnish
- Olive Oil
- Red Pepper Flakes
Instructions
- Preheat the oven to 375 F.
- Heat a medium size skillet over medium heat. Add oil, onion and garlic and sauté for 5 to 7 minutes. Sprinkle water as needed if the pan becomes sticky.
- Reduce heat to low-medium and add spinach. Stir continuously until spinach cooks down, about 5 minutes.
- Add artichokes and mix together well. Remove skillet from heat and set aside.
- In a food processor add boiled potato, yogurt, vinegar, cashews, salt and pepper. Blend together until creamy and smooth.
- Combine cream mixture to cooked artichokes and spinach. Mix together well.
- Pour artichoke dip in an oven friendly dish and bake for 25 to 30 minutes.
- Add garnishes and serve with bread, pita chips or fresh veggies sticks.