Creamy Vegan Spinach Artichoke Dip (oil-free)
Creamy, cheesy, savory and the perfect plant-based appetizer for your guests. Great for game day, the holidays and for the whole family.
Appetizer, hors d'oeuvre
American, Plant-based, Vegan, WFPB
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boiled for 10 minutes to soften
frozen chopped spinach
thawed and strained
fresh minced garlic
in water not oil (drained)
Preheat oven to 425 degrees F. You can use a medium/large cast iron skillet so you can transfer the dip directly into the oven or prepare a 9x9 baking dish.
Add garlic, frozen spinach and artichokes to the pan and saute until on high heat until all of the moisture is cooked out. This should take about 15 minutes.
For the creamy sauce, add the boiled cashews, tofu, garlic powder, nutritional yeast, salt and almond milk into a high speed blender like a Vitamix. Blend until completely smooth.
Pour the sauce into the spinach mixture and stir to combine thoroughly.
Transfer into a baking dish or place the cast iron skillet (or oven safe pan), into the oven! Bake for 25-30 minutes or until golden brown on top.
Serve warm and enjoy!
Pair the dip with chips, crostini rounds, veggies, or crackers.