Warm Spinach Artichoke Dip

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Warm Spinach Artichoke Dip

A Cozy, Crowd-Pleasing Classic with a Healthy Twist

There are some recipes that just feel like comfort. Spinach artichoke dip is one of them — creamy, savory, nostalgic, and always the first bowl scraped clean at any gathering. This version keeps everything you love about the classic, but gives it a plant-forward upgrade using whole ingredients, cashew cream, and fresh herbs. It’s easy, feel-good, and perfect for sharing… or enjoying all week long.

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

1. Heat the oven.
Preheat your oven to 400°F

2. Blanch the spinach.
Bring a pot of salted water to a boil and prepare a bowl of ice water on the side.  submerge the spinach in the boiling water, then immediately drain it in a colander and transfer it to the ice bath. Let it cool for about a minute, then drain well. Gently squeeze out as much moisture as you can and roughly chop.

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

4. Make the cashew cream.
In a high-speed blender, combine the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, sea salt, Dijon, and onion powder. Blend until the mixture becomes completely smooth. This is your amazing, dairy-free base.

6. Bring it all together.
Pour the creamy cashew mixture over the spinach and artichoke bowl. Stir until everything is evenly coated and well mixed. Taste and adjust seasoning as needed.

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