Warm Spinach Artichoke Dip

Tagged in: Recipes
Warm Spinach Artichoke Dip

A Game-Day Classic with a Feel-Good Twist

Every Super Bowl spread needs one dip that everyone hovers around, and spinach artichoke dip is that dip. Creamy, savory, nostalgic, and reliably the first thing to disappear, it’s a true game-day MVP.

This version keeps all the comfort of the classic while leaning into a lighter, plant-forward approach. Cashew cream stands in for dairy, fresh spinach and herbs keep things bright, and the result is a warm, scoopable dip that feels just as indulgent without weighing you down. It’s perfect for sharing with a crowd, parking next to the chips, and going back for just one more scoop during halftime.

Ingredients

  • 5 ounces fresh spinach

  • 1 can artichoke hearts, drained and chopped

  • 2 tablespoons chopped fresh chives

  • 1 1/4 cups raw cashews

  • 1/2 cup water

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon nutritional yeast

  • 1 garlic clove

  • 1 teaspoon sea salt

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon onion powder

  • Toasted baguette, for serving

Instructions

Heat the oven

Preheat the oven to 400°F.

Blanch the spinach

Bring a pot of salted water to a boil and set up a bowl of ice water nearby. Submerge the spinach in the boiling water, then immediately drain and transfer it to the ice bath. Let cool for about a minute, then drain well. Gently squeeze out as much moisture as possible and roughly chop.

Combine the vegetables

Add the chopped spinach to a medium bowl along with the artichokes and most of the chives, reserving a small handful for garnish.

Make the cashew cream

In a high-speed blender, combine the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, sea salt, Dijon mustard, and onion powder. Blend until completely smooth and creamy.

Bring it all together

Pour the cashew cream over the spinach and artichoke mixture. Stir until everything is evenly coated. Taste and adjust seasoning as needed.

Warm and serve

Spread the dip into an 8-inch cast iron skillet or small baking dish. Bake for 8 to 10 minutes, just until warmed through. Remove from the oven, sprinkle with the reserved chives, and serve warm with toasted baguette slices.