Creamy Vegan Artichoke Dip
This creamy vegan artichoke dip is dairy-free, rich and flavorful, with healthy, whole-food ingredients. And it's incredibly easy to make.
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.