Recipes Vegan Hot Artichoke and Spinach Dip Be the first to rate & review! 2 Photos Cashew cream and dairy-free cheese bring the creamy in this vegan version of a party dip favorite. Submitted by Mackenzie Schieck Updated on January 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 cup raw cashews 1 cup water, or more as needed ¾ cup shredded vegan cheese 1 clove garlic, minced ½ teaspoon dried basil ¼ teaspoon garlic salt salt and ground black pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup frozen chopped spinach, thawed and drained Directions Soak cashews in water for 1 to 2 hours. Preheat the oven to 350 degrees F (175 degrees C) once cashews are almost done soaking. Lightly grease a small baking dish. Drain cashews. Place in a blender; puree with water until creamy. Add 1 to 2 tablespoons more water if needed. Mix the cashew cream with vegan cheese, garlic, basil, garlic salt, salt, and pepper in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking dish. Bake in the preheated oven, stirring once halfway through, until hot, about 25 minutes. I Made It Print Nutrition Facts (per serving) 157 Calories 11g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 157 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 16% Sodium 430mg 19% Total Carbohydrate 11g 4% Dietary Fiber 2g 7% Total Sugars 1g Protein 5g 10% Vitamin C 5mg 5% Calcium 24mg 2% Iron 1mg 7% Potassium 136mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.