Imagine yourself diving into an ooey, gooey sea of deliciousness packed with nutrients like iron, magnesium, zinc, prebiotics, and probiotics — that’s what you’ll get with this creamy Spinach Artichoke Dip. Plus, this seemingly indulgent dish is very simple to prepare!
Add the cashews, milk, nutritional yeast, miso (See Chef’s Notes), lemon juice, onion powder, garlic powder, and salt, if using, to a high-speed blender or food processor. Blend until smooth and creamy.
2
Add the spinach and artichokes. Blend until the ingredients are mostly blended, but a little chunky is okay if you prefer it that way. Taste for additional ingredients of choice (e.g., nutritional yeast for more cheesy flavor, salt, or more onion powder).
3
Transfer the mixture to a stovetop pot and heat on low-medium heat until warm, stirring often to prevent sticking to the bottom of the pan.
Chef's Notes
Keeping the probiotics in the miso intact As long as you’re not overheating, and you’re only warming the dip, the probiotics in the miso should stay intact so you get the health benefit.
Nut-free Instead of cashews, use sunflower seeds.
Prep Ahead Make this ahead of time and store in an airtight container in the refrigerator for 5–7 days or freeze for up to 30 days.
How to use Use it as a dip for carrots, peppers, and celery (and other veggies!).
Spread on flax or whole-grain crackers and top with arugula, microgreens, or sprouts.
Spread on avocado toast before adding the avocado (and other veggies!).
Spread on sandwiches and wraps.
Make into a sauce Add ½ to 1 cup of water (depending on the consistency you desire) to make a creamy pasta or grain bowl sauce.
Drizzle the sauce over steamed broccoli and cauliflower.
Storage Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
1cupraw cashews (soaked in water for 4–6 hours)
1cupplant-based milk (plain, unsweetened)
¼cupnutritional yeast
1tbsporganic miso (mellow white or chickpea. See Chef’s Notes)
Add the cashews, milk, nutritional yeast, miso (See Chef’s Notes), lemon juice, onion powder, garlic powder, and salt, if using, to a high-speed blender or food processor. Blend until smooth and creamy.
2
Add the spinach and artichokes. Blend until the ingredients are mostly blended, but a little chunky is okay if you prefer it that way. Taste for additional ingredients of choice (e.g., nutritional yeast for more cheesy flavor, salt, or more onion powder).
3
Transfer the mixture to a stovetop pot and heat on low-medium heat until warm, stirring often to prevent sticking to the bottom of the pan.
