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Dairy Free Spinach Artichoke Dip

Dairy Free Spinach Artichoke Dip

This incredibly velvety dairy free spinach artichoke dip is sure to be devoured in no time!

Raise your hand if you have actually constantly loved spinach artichoke dip. Yeah, me too.

Nevertheless, considering the traditional variation is made with mozzarella, parmesan, sour cream AND cream cheese, it’s definitely a no go for those of us who can’t eat dairy.

But after longingly enjoying loved ones devour it on numerous celebrations, I lastly decided it was time to get in the kitchen area and pin down a recipe that I might really take pleasure in.

Which brings us to today.

And this dreamy, velvety dairy totally free spinach artichoke dip. Made with simply a couple of basic components, it comes together in a flash.

And I guarantee you, is so darn great that you won’t even miss all that cheese.

But finest? You can make it beforehand and have it ready to enter the refrigerator.

Which, um, I will admit is a little dangerous– just try strolling by without grabbing a bite. Not so easy I inform you!

How To Make Dairy Free Spinach Artichoke Dip

So, this basic dip comes together in just a few simple steps.

Soak the cashews. To Begin With, we’ll soak some raw cashews in water over night to soften them up and make them easier to blend.

Include whatever to a blender. The next day, we’ll include all our ingredients to a mixer– the soaked cashews, water, lemon juice, spices and some nutritional yeast for that “tacky” taste.

Blend till smooth. We’ll process up until totally smooth and completely creamy.

Blend with add-ins. Lastly, we’ll transfer the mixture to a bowl and after that stir in lots of thawed frozen spinach and chopped artichokes.

Chill for numerous hours. We’ll pop the mixture in the refrigerator and then offer it some time to chill and let the flavors get all groovy together.

And then, we dive in. With plenty of chips but obviously.

Dipping Ideas

Required some motivation for what to serve with this dreamy dip? Here’s a couple of ideas:

  • pita chips
  • tortilla chips
  • bagel chips
  • crostini
  • crackers
  • hunks of fresh bread
  • sliced/ sliced up veggies

Just be sure to utilize dipping vessels that are also dairy totally free!

Tips & Tricks For This Dairy Free Spinach Dip

  1. Make certain to plan ahead and keep in mind to soak the cashews AND thaw out the frozen spinach.
  2. However, if you forget to soak the cashews, you can do the following rather.
  3. Really squeeze your thawed spinach prior to utilizing to get out as much moisture as possible. Very same opts for the artichokes– I drain them well, slice and then sort of carefully press to get rid of excess liquid before adding to the dip.
  4. You might definitely make this with fresh spinach.
  5. I extremely recommend a high speed blender to make this dip as it will mix up SO smooth and velvety. Nevertheless, you can certainly attempt using a regular mixer. Just bear in mind it will take longer to ravel and won’t be rather as best in consistency (I have actually found it can be a bit rough in texture with a routine mixer).

How To Store

Transfer the dip to an airtight container and location in the refrigerator. It will keep for about four to 5 days.

Additional Dairy Free Appetizers You Might Enjoy!

  • Spinach Artichoke Hummus
  • Popcorn Nut Party Mix
  • Garden Veggie Hummus Dip
  • Whatever Spinach Chickpea Dip
  • Spiced Rosemary and Thyme Nuts
  • Sweet Potato Hummus

Did you make this recipe?

Active Ingredients

  • 1 3/4 cups raw cashews, drenched over night *
  • 3/4 cup water
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dietary yeast
  • 1 (8 ounce) bundle frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained well and sliced


  1. Drain and wash the cashews, then contribute to a high-speed mixer in addition to the water, garlic, lemon juice, vinegar, onion powder, salt, pepper and nutritional yeast.
  2. Blend on high up until completely smooth, about 1 to 2 minutes (stopping as required to scrape down the sides).
  3. Transfer the mixture to a medium bowl, then add in the spinach (break it up with your fingers initially) and artichokes. Mix until well integrated, then taste and season with extra salt/ pepper as preferred (I generally include a bit more salt).
  4. Cover and location in the fridge to chill for numerous hours (the flavors will blend and the mixture will thicken up a little during this time).
  5. Serve with chips or as wanted.


Add the cashews to a little bowl and cover with water. Enable to soak at room temperature level for a minimum of 8 hours or over night.

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 115 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 104 mg Carbohydrates: 7g Fiber: 2g Sugar: 1g Protein: 5g

Nutrition data revealed is an estimate provided by an online calculator and is for informational purposes just. It ought to not be thought about a substitute for a doctor’s recommendations.

Appetizers, Christmas, Dairy Free, Game Day, Gluten Free, Grain Free, Recipes (ALL), Seasonal, Snacks, Soy Free, Thanksgiving, Vegan, Vegetarian

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