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:
- 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
- <a href="https://www.forksoverknives.com/recipes/vegan-salads-sides/baked-tortilla-chips/">Baked tortilla chips</a> and <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/fresh-homemade-tomato-salsa-recipe/">pico de gallo</a>, 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.
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