Vegan Spinach and Artichoke Dip Recipe

By
Kristin Donnelly
克里斯汀•唐纳利的照片贡献的作家at Serious Eats
Kristin Donnelly
Kristin Donnelly is a cookbook author and writer with over 15 years of experience writing, developing, and testing recipes.
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Updated January 28, 2019
Overhead of vegan spinach dip served with a bowl of tortilla chips.

Serious Eats / Kristin Donnelly

Why It Works

  • Cauliflower makes a smooth and creamy base that's totally dairy free.
  • Raw cashews thicken and enrich the base, to just the right texture and consistency.
  • Mustard, lemon juice, and fresh and dried garlic create a faithful flavor profile.

This vegan version of a classic spinach and artichoke dip harnesses the power of cauliflower and cashews to create a rich, thick, and creamy base for the vegetables. Nutritional yeast, mustard, lemon juice, and garlic in two forms come together to pull off the tangy, savory flavors of sour cream and cheese.

Recipe Details

Vegan Spinach and Artichoke Dip Recipe

Active60 mins
Total60 mins
服务8 to 12 servings
Makes4 cups

华体会应用下载

  • 1cup(235ml)homemade vegetable stockorlow-sodium vegetable broth

  • 1 pound (450g)cauliflower, cored and cut into medium florets (12 ounces;340gafter prep)

  • 2盎司raw cashews(55g; 1/2 cup)

  • 1/4cup(60ml)homemadeor store-boughtvegan mayonnaise

  • 2tablespoonsnutritional yeast

  • 1tablespoon(15ml)Dijon mustard

  • 1tablespoon(15ml)fresh lemon juice

  • 2teaspoonsgarlic powder

  • Kosher salt

  • 2largecloves garlic, minced

  • 2tablespoons(30ml)extra-virgin olive oil

  • 1 (10-ounce; 285g) box frozen spinach, thawed and squeezed of excess liquid, or 12 ounces fresh spinach, trimmed or10盎司(340g)fresh baby spinach

  • 1(14-ounce; 395g)canartichokes, artichokes drained and halved

  • Freshly ground black pepper

  • Tortilla chipsor pita chips, for serving

Directions

  1. Preheat the oven to 350°F (177°C). In a large deep skillet, bring vegetable stock to a simmer over medium heat. Add cashews and cauliflower and stir to coat, then reduce the heat to medium low. Cover and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes. (If the broth seems to be steaming from the lid, reduce the heat to low. You want to cook the cauliflower while retaining as much of the liquid as possible.)

  2. Transfer the cauliflower, cashews, and liquid to a food processor and let cool for 1 minute. Purée until very smooth. (You need to keep the machine running for a minute or more, scraping down the sides periodically, to get a super smooth purée.)

  3. Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process until incorporated. Season with salt.

  4. Wipe out the skillet. Add olive oil and heat over medium heat until warmed. Add minced garlic and cook, stirring, until fragrant and softened, 1 to 2 minutes. Add spinach, a large pinch of salt, and cook, stirring, until wilted, if fresh, or heated through, if frozen. Transfer spinach to a fine-mesh strainer and press or squeeze to drain any excess liquid.

  5. Add cooked spinach and artichokes to the food processor and pulse a few times, just until incorporated. Taste and season with salt and pepper.

  6. Scrape the dip into a 1-quart baking dish and bake for about 30 minutes, until just starting to brown around the edges. To brown the top, turn on the broiler and arrange the pan within 4 inches of the heat. Broil until the dip is browned to your liking, 2 to 3 minutes. (If you’re in a rush, you can skip the baking step and just serve the dip while it’s warm or room temperature, right from the food processor. Alternatively, you can make the dip a day ahead and bake it the following day. Just add 10 minutes to the cooking time.)

  7. Serve hot with chips.

Special equipment

Food processor

Notes

Mature spinach has better flavor than baby spinach, but let’s be honest, it’s not really about the greens. Be sure that whatever spinach you use, you squeeze out the excess liquid.

This Recipe Appears In

Nutrition Facts(per serving)
238 Calories
13g Fat
28g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 238
% Daily Value*
Total Fat13g 17%
Saturated Fat 2g 10%
Cholesterol0mg 0%
Sodium454mg 20%
Total Carbohydrate28g 10%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein6g
Vitamin C 23mg 116%
Calcium 76mg 6%
Iron 2mg 10%
Potassium 379mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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