vegan spinach artichoke dip

Processed with VSCOcam with a10 preset

i make vegan artichoke spinach dip kind of a lot. i started out using 86 lemons wonderful recipe here, but i have modified it just slightly. i’ve made it using walnuts instead of cashews, i’ve made it without and with vegan mayo, i’ve made it with and without lemon juice and it’s good each way, but the recipe below is what tastes best. it’s warm and creamy and even my non-vegan friends dig it. it’s also super easy to make. and it’s kinda my favorite thing ever.


  1. 3/4 cup plain, unsweetened almond milk
  2. 3 tablespoons lemon juice
  3. 2-3 garlic cloves
  4. 1-2 teaspoons salt
  5. 1/2 teaspoon dry mustard
  6. 3/4 cup raw cashews (unsoaked)
  7. 2 cups artichoke hearts
  8. 2 cups spinach leaves (unpacked)
  9. 1/4 cup vegan mayo (i like just mayo)


  1. pre-heat oven to 425
  2. in a blender add the milk, lemon juice, garlic, cashews, salt, mustard & mayo and blend until very smooth
  3. add in the spinach leaves, and the artichoke hearts last (on top) and pulse very briefly, until just combined (you want the dip to be chunky)
  4. transfer the mixture to an oven-proof dish and bake at 425 for 17-20 minutes

the end.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s