Recipe was downloaded from www.naturespath.com

Spinach Artichoke Dip

Spinach Artichoke Dip

Recipe by: Nicole Axworthy

Posted under Gluten Free, Que Pasa, Sauces and Sides, Starters, Vegan, Vegan Friendly

  • Prep Time: 10 Minutes
  • Cook Time: 8 Minutes
  • Serving Size: 3 cups
  • Gluten Free
  • Vegan

You won’t even know that this creamy, comforting dip is actually vegan, and just as amazing and ultra-delicious as the original.

Ingredients

  • 1 1/2 cups vegetable stock
  • 3/4 cup raw cashews
  • 2 green onions (green and white parts)
  • 1 clove garlic
  • 1 (14 oz.) can artichoke hearts in water
  • 3 tbsp nutritional yeast
  • 3/4 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 4 cups baby spinach
  • Que Pasa Tortilla Chips, for serving

Directions

  1. In a blender, combine the vegetable stock, cashews, green onions, and garlic. Blend until very smooth. Pour into a medium saucepan.
  2. Drain and chop the artichoke hearts. Add to the saucepan along with the nutritional yeast, thyme, salt, and pepper. Heat over medium heat and stir frequently until mixture just starts to boil. Reduce heat to a low simmer and cook for 5 to 8 minutes, until thickened, stirring frequently to make sure the cream doesn’t stick and burn on the bottom of the pan. Fold in the spinach and continue cooking and stirring until spinach softens, about 1 minute. Remove from heat and transfer to a serving bowl. Serve warm with Que Pasa Ancient Grains Tortilla Chips and veggies.
 

In This Recipe

About The Author

Nicole Axworthy

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

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