Warm Artichoke & Spinach Dip Warm Artichoke & Spinach Dip

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In food processor, blend together cashews, cashew beverage, garlic, lemon juice, mustard and salt until smooth. Season with pepper. Add spinach and half of the artichoke hearts; pulse just until mixture is combined and chopped coarsely. Spoon into four greased 1-cup baking dishes or pans. Reserve 3 artichoke hearts; chop remaining artichokes and scatter over top.

Bake in 425°F oven until hot and bubbling, 15 to 20 minutes. Broil until browned, about 3 minutes, if desired. Quarter reserved artichoke hearts. Sprinkle parsley and mint over top. Serve with baguette toasts, crackers and/or veggies.

Nutritional facts PER TBSP: about

  • Fibre 1 g
  • Sodium 40 mg
  • Protein 1 g
  • Calories 25
  • Total fat 2 g
  • Total carbohydrate 2 g
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Appetizers & Snacks

Warm Artichoke & Spinach Dip