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A colorful platter of dairy-free party appetizers including vegetable skewers, stuffed mushrooms, and crispy spring rolls.

Dairy-Free Spinach and Artichoke Dip

This incredibly creamy and indulgent dairy-free dip is a guaranteed crowd-pleaser. Made with a rich cashew base, fresh spinach, and artichoke hearts, it delivers all the classic flavor without any dairy. Perfect for serving with crudités, crackers, or chips at any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 5 ounces fresh baby spinach, roughly chopped
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Assorted crudités bell peppers, carrots, cucumber
  • Crostini or sturdy dairy-free crackers for serving
  • Potato chips or tortilla chips for serving

Equipment

  • Large skillet
  • High-speed blender
  • Mixing bowls
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Serving bowl

Method
 

  1. Soak the raw cashews in hot water for 1 hour, then drain.
  2. In a high-speed blender, combine the drained cashews, nutritional yeast, lemon juice, almond milk, salt, smoked paprika, and black pepper. Blend on high until completely smooth and creamy. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  4. Add the minced garlic to the skillet and cook for another minute until fragrant.
  5. Add the chopped spinach to the skillet. Stir constantly until the spinach is fully wilted and any released liquid has evaporated, about 3-4 minutes.
  6. Stir in the chopped artichoke hearts.
  7. Pour the creamy cashew mixture from the blender into the skillet. Stir everything together until well combined and heated through.
  8. Let the dip simmer gently for 3-5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
  9. Transfer the warm dip to a serving bowl. Garnish with an extra sprinkle of smoked paprika or a drizzle of olive oil if desired.
  10. Serve immediately with crudités, crackers, and chips.

Notes

For best results, soak the cashews in very hot water for at least an hour, or overnight in room-temperature water for an ultra-smooth texture. The dip can be made 1-2 days ahead and stored in an airtight container in the refrigerator; reheat gently on the stove or in the microwave, adding a splash of plant milk if it has thickened. For a nut-free version, substitute the cashew base with a store-bought dairy-free cream cheese or a blend of steamed cauliflower and white beans. Ensure all crackers and chips used for serving are certified dairy-free if needed.