Vegan Spinach Artichoke Dip

Tis the season for open houses and grad parties, so everyone is thinking about what to serve at those parties. It can be nice to have options for guests who are gluten free, dairy free, or vegan and I have the perfect recipe that will please everyone, spinach artichoke dip.  Traditional spinach artichoke dip is always a hit when served with crackers or small toasts, and I have revamped the recipe to make it gluten free, dairy free, egg free, and delicious!  You would never know it was all of those things from tasting it. It also comes together fast and keeps well for a few days in the refrigerator so it is perfect for making ahead of time.

 

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Combine the cashew butter, lemon juice, coconut milk, garlic and sea salt in a food processor and process until smooth. Add the artichokes and spinach and pulse until mixed together. Scrape into a bowl, cover and chill for at least an hour before serving. Keeps well for a week in the refrigerator in a sealed container.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Appetizer

Skill Level

  • Beginner
  • Easy