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Vegan Spinach Artichoke Dip
Course Appetizer

Vegan Spinach Artichoke Dip

By: Elysia
Servings 8 servings
This Vegan Spinach Artichoke Dip is an easy, healthy and delicious snack or appetizer. Pair it with fresh veggies, whole grain pita chips or crackers for a nutritious and filling snack! {vegan, gluten-free & paleo}
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins



  • Soak the cashews by boiling about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for at least 20 minutes or overnight. Drain them when ready to blend.
  • Preheat the oven to 425 degrees F.
  • In a small pan, heat the olive oil and saute the onion, garlic and spinach for 2-3 minutes until the onion is slightly translucent and the spinach has wilted. Set aside.
  • In a high powered blender such as a the Ninja, add the soaked, drained cashews, unsweetened almond milk, nutritional yeast, lemon juice, and salt. Blend until very smooth and creamy.
  • Next, add the cooked onions, garlic, spinach and artichokes. Pulse a couple of times, but do not puree. You want to leave some of the chunkiness.
  • Transfer to an oven safe dish or ramekins (I used 3 medium ramekins) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
  • Serve with pita chips, crackers or vegetable sticks.


Calories: 149kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 373mgPotassium: 206mgFiber: 3gSugar: 2gVitamin A: 1201IUVitamin C: 14mgCalcium: 53mgIron: 2mg
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