Spinach Artichoke Dip

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< 1 min read
Summary

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!

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 1 cup raw cashews (soaked in water for 4–6 hours)
 1 cup plant-based milk (plain, unsweetened)
 ¼ cup nutritional yeast
 1 tbsp organic miso (mellow white or chickpea. See Chef’s Notes)
 2 tbsp lemon juice (freshly squeezed)
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp salt (optional)
 1 cup spinach (roughly chopped)
 1 cup artichoke hearts (BPA-free canned or jarred, drained), packed cup, roughly chopped

Directions

1

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

 1 cup raw cashews (soaked in water for 4–6 hours)
 1 cup plant-based milk (plain, unsweetened)
 ¼ cup nutritional yeast
 1 tbsp organic miso (mellow white or chickpea. See Chef’s Notes)
 2 tbsp lemon juice (freshly squeezed)
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp salt (optional)
 1 cup spinach (roughly chopped)
 1 cup artichoke hearts (BPA-free canned or jarred, drained), packed cup, roughly chopped

Directions

1

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.

Spinach Artichoke Dip