Vegan Spinach Artichoke Dip
Ingredients
-
1
tablespoon
olive oil
-
½
yellow onion
chopped (about ¾ cup)
-
4
cloves
garlic
-
1
14 oz can
artichoke hearts, drained & rinsed
-
5
ounces
fresh spinach (or 8 oz. thawed frozen spinach; drained)
-
1½
teaspoons
fine sea salt
-
1
cup
whole cashews (unsalted & not roasted)
-
1
cup
water
-
1
teaspoon
lemon juice
-
1
teaspoon
apple cider vinegar
-
to taste
black pepper
Instructions
- Preheat the oven to 400ºF.
- Heat olive oil in a large cast iron skillet over medium-high heat and sauté the garlic and onion until translucent, about 5 minutes.
- Chop the fresh spinach and add it in large handfuls to the skillet, covering briefly to help it shrink down.
- Chop the artichokes into tiny pieces and add them to the pan with the veggies, seasoning with ½ teaspoon of salt.
- Turn off the heat and prepare the cashew sauce by blending the cashews, water, lemon juice, vinegar, and 1 teaspoon of salt until smooth.
- Pour the cashew sauce over the veggies in the skillet and stir to combine.
- Transfer the skillet to the preheated oven and bake until everything is hot and the sauce thickens, about 15 minutes.
- Serve warm with chips, bread, or sliced veggies for dipping.
Nutrition Facts (estimated)
Servings
8
Calories
114
Total fat
9g
Total carbohydrates
7g
Total protein
4g
Sodium
455mg
Cholesterol
0mg
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