Dairy-Free Spinach Artichoke Dip
Prep time
Cook time
Total time
The ingredient list may appear long, but in reality, this gourmet dish comes together quickly. It can also be prepared earlier in the day, and popped in the oven 20 minutes before your guests arrive. Serve it with crusty bread, tortilla chips, crackers, and/or vegetables, for dipping.
Author: Tami Noyes
Recipe type: Appetiser
Cuisine: American
Serves: 8 servings
Ingredients
- ¾ cup cashews (see Nut Note below)
- ⅔ cup vegetable broth
- 2 tablespoons pine nuts
- 2 tablespoons white wine vinegar
- 1 tablespoon capers
- 2 scallions, chopped
- Juice from ½ lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- Generous pinch black pepper
- ½ cup frozen chopped spinach, drained and squeezed dry
- ½ cup drained and chopped artichoke hearts
- ½ cup dairy-free shredded mozzarella cheese alternative (like Violife; see Cheese Note below)
- 2 tablespoons minced sun-dried tomatoes
- Pinch smoked paprika
Instructions
- Preheat your oven to 375ºF.
- Add the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper to your blender. Process until completely smooth and no grit remains.
- Stir in the spinach, artichoke hearts, cheese alternative, and sun-dried tomatoes.
- Taste and adjust the seasonings.
- Grease a 9- or 10-inch pie plate, skillet, or shallow baking dish or ramekin.
- Spread the dip into your prepared baking vessel and sprinkle lightly with the paprika.
- Bake for 20 minutes, or until the edges are just starting to brown.
- Serve hot with the dippers.
Notes
Nut Note: Do not soak the cashews or the pine nuts. The nuts help thicken this dish by absorbing the broth. If pre-soaked, they will be too saturated. If your blender isn't great at creaming nuts or making nut butter, pre-grind the cashews into a powder in a spice grinder before adding. Pine nuts are quite soft, so they puree well in most blenders.
Cheese Note: If you like the taste and melt of the cheese alternative you are using, you can also sprinkle some on top before baking. If not, just use it in the dip. Because there is moisture in the dip, most brands of cheese alternative will melt just fine when baking.
Cheese Note: If you like the taste and melt of the cheese alternative you are using, you can also sprinkle some on top before baking. If not, just use it in the dip. Because there is moisture in the dip, most brands of cheese alternative will melt just fine when baking.
Nutrition Information
Serving size: about ⅓ cup Calories: 121 Fat: 8.8g Saturated fat: 2.1g Carbohydrates: 8.4g Sugar: 1.2g Sodium: 360mg Fiber: 1.3g Protein: 3.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-dairy-free-spinach-artichoke-dip