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Plant Based Spinach Artichoke Dip

Makes 1 8x8x2 baking dish
Author: Molly Patrick


  • 1 cup raw cashews, soaked in water for 10 minutes (130 g)
  • 1 1/2 cups cups yellow onion, halved and thinly sliced (180 g)
  • 1 cup unsweetened, non-dairy milk (235 ml)
  • 3 tablespoons lemon juice
  • 2 medium garlic cloves, peeled and left whole (2 teaspoons minced)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • Pinch of nutmeg
  • 1 can (14 oz / 396 g) artichoke hearts, drained, rinsed and coarsely chopped (packaged in water, not oil)
  • 2 cups spinach, chopped (60 g / already washed)


  • Heat a large skillet over medium-high heat for 2 minutes.
  • Add the onions and cook for 15 minutes, stirring occasionally, until most of the moisture has evaporated from the onions. Add a splash of water and scrape up any stuck bits from the bottom of your skillet. Lower heat to medium and continue to cook for an additional 20 minutes, stirring often and adding a splash of water every time the onions stick or the bottom of the skillet gets brown. After 20 minutes, your onions should be nice and golden brown in color. If your onions aren’t quite golden after 20 minutes, continue to cook an additional 5 - 10 minutes, stirring often, and you should be good to go.
  • Drain the cashews (discard soaking water) and place them into your blender, along with the non-dairy milk, lemon juice, garlic, nutritional yeast, salt, black pepper and nutmeg. Blend until creamy and smooth then transfer to a large mixing bowl. Add the cooked onions, chopped artichoke hearts and chopped spinach and stir well.
  • Pour the mixture into your baking dish.

Baking Directions

  • Preheat your oven to 400 °F (205 °C).
  • When your oven reaches temperature, place the baking dish in your oven, uncovered, and bake for 20 minutes, until the edges are lightly browned.


The pictured chips are made from Food for Life Sprouted Corn tortillas. Want to make your own? Click here.