- Prep-time: / Ready In:
- Makes 3 cups
- Serving size: ½ cup
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This healthy twist on the Cheesecake Factory favorite features aromatics, fresh spinach, and frozen artichoke hearts for convenience. A creamy cashew and white bean sauce, stirred in just before baking, delivers mouthwatering cheesiness and is significantly lower in fat than traditional versions. Serve with home-baked tortilla chips and a dollop of pico de gallo for a guilt-free snack worth raving about. This recipe calls for portioning out the dip into individual-serving ramekins so that guests can double-dip to their hearts’ content—but you can also serve it in one large dish. (See tip below.)
Making this cheesy vegan spinach and artichoke dip for a Super Bowl party? Find our full selection of vegan Super Bowl recipes here, and build a delicious game-day menu!
Tips
For a single large dish of dip: Spoon spinach mixture into a 9- or 10-inch deep-dish pie plate. Bake and serve as directed.
Cashews: Soak cashews in enough hot water to cover 15 minutes; drain and rinse.
For more inspiration, check out these tasty ideas:
Ingredients
- ½ cup chopped onion
- 5 oz. fresh baby spinach, stemmed and coarsely chopped
- 3 cloves garlic, minced
- ½ of a 10-oz. pkg. frozen artichoke hearts, thawed, pressed to remove excess water, and chopped
- ½ of a 15-oz. can no-salt-added white beans, rinsed and drained (¾ cup)
- ¾ cup unsweetened, unflavored plant-based milk
- ⅓ cup raw cashews, soaked (see tip, recipe intro)
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ¼ teaspoon sea salt
- Baked tortilla chips and pico de gallo, for serving
Instructions
- Preheat oven to 350°F. In a large skillet cook onion over medium 4 to 5 minutes or until tender, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. Add spinach and garlic; cook, tossing with tongs, 1 to 2 minutes or until spinach is wilted. Add artichokes; cook 2 to 3 minutes or until most of the liquid has evaporated. Transfer spinach mixture to a large bowl.
- In a blender combine the next six ingredients (through salt). Cover and blend until very smooth, scraping sides of blender as needed. Add to spinach mixture; stir until well combined. Spoon mixture evenly into six 4-oz. ramekins or custard cups. Place ramekins in a shallow baking pan.
- Bake 20 minutes or until dip is heated through. Let cool 5 to 10 minutes before serving. Serve with Homemade Tortilla Chips and Pico de Gallo.
Per serving (½ cup): 180 calories, 28 g carbohydrates, 11 g protein, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 132 mg sodium, 7 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(0 from 0 votes)Ummm who is writing these nutrition facts. The carb count is way off. The per serving carb count is close to what the entire recipe counts. I’ve found this to be true on many of this site’s recipes. Beware fellow insulin users!!!!!!!!
you do realize that nutritional yeast is not healthy? it is basically like eating MSG. I recommend giving a substitution option.
DrFuhrman.com sells the "unfortified" which is what u want