This dip is perfect for your next party or get together. It’s perfectly decadent and creamy without any cheese or dairy, which we love :). This dip can be eaten cold or baked into a delicious warm bake. I love taking a classic that everyone loves and turning it into a healthier, vegan option.

Ingredients

• 1/2 cup cashews (raw or roasted)

• 2 tbsp cornstarch

• 2 tbsp nutritional yeast

• 3 tbsp vinegar

• 1/2 cup unsweetened plant milk (almond, oat, etc.)

• 1 tsp dried rosemary

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/4 tsp ground black pepper

• 1/2 tsp crushed red pepper

• 1 tbsp avocado oil

• 1 onion diced

• 2 cloves garlic

• 1 14oz can artichoke hearts (marinated or not) chopped to bite sized pieces

• 3 cups spinach roughly chopped

Instructions

1. Soak cashews for at least two hours in hot water.

2. Preheat the oven to 350F.

3. In a large frying pan over medium high heat, heat olive oil or avocado oil and fry the onion for 3-5 minutes.

4. Divide the fried onions in half. Add half of the onions into a high-speed blender or food processor along with the soaked and drained cashews, corn starch, nutritional yeast, vinegar, plant milk, lemon juice, dried rosemary, garlic powder, onion powder, salt, black pepper, and crushed red pepper. Blend on high until creamy. 

5. In the pan with the onions, add in the chopped artichokes and garlic. Sauté for about 3 minutes. Then mix in the chopped spinach and sauté another minute or so until the spinach is wilted. 

6. Add the contents of the blender into the pan and mix together. Mix over medium low heat for about 2-3 minutes to let some of the moisture evaporate out.

7. Add this mixture to a small casserole dish and bake for 25-30 minutes.

8. Remove from the oven and enjoy with some corn chips!