I can't get enough of a warm spinach artichoke dip! We love our recipe made creamy entirely from cashews but we have equal admiration for this spinach artichoke bean dip which combines cashews with white beans!
Perfect For Sharing
Thick & Creamy
Quick & Easy
And Packed With Protein!
Ingredients
This super tasty spinach artichoke bean dip is made with just 8 simple ingredients!
The thick, creamy texture comes from...
- ½ cup raw cashews (soaked in boiling water for 15 minutes) and..
- 1 cup white beans
Blended with...
- 1 ½ cup cashew or other plant milk and...
- 5 tablespoon nutritional yeast for "cheesy, savoury" flavour
Added to...
- Sautéed garlic and onion
- Wilted spinach (we love using frozen block spinach for a thriftier option!) and...
- Chopped artichoke hearts!
And warmed in the oven for the perfect hot dip!
Recipe Cost
A 10" skillet of dip, which can serve 4-6 as an appetizer costs us:
- Approximately: CAD $8.71 using canned white beans
- And $8.38 using beans we cook from scratch!
If we made a more traditional dip using a combination of cream cheese, mayo, sour cream, and a variety of cheese our cost would easily rise over $10.
*If you're like us and you love cooking beans from scratch and freezing them for quick meals, simply defrost your beans before tossing them in your blender. Using frozen block spinach is not only thriftier but makes it even easier to make this in a flash if you don't have fresh spinach on hand. Take a look at our Pantry & Freezer Tips for how we even freeze our onion & garlic!
I have a feeling I will be creating even more versions of a warm spinach dip! Let us know in the comments below if you love it as much as we do!
If you don't have the beans on hand try our Spinach Artichoke Dip Right From The Oven. You might also like our Simple Spinach Sun-Dried Tomato Breakfast Pie!
Print
Vegan Spinach Artichoke Dip With Creamy White Beans
- Total Time: 30 minutes
- Yield: 10" skillet 1x
- Diet: Vegan
Description
This warm spinach artichoke bean dip is made creamy with white beans and cashews! It's quick, easy, dairy-free and perfect for sharing!
Ingredients
- ½ cup raw cashews (soaked 15 min in boiling water)
- 1 cup cooked white kidney beans (cannellini beans)
- ½ tbsp olive oil
- 4 cloves garlic
- 1 shallot (or ½ small onion)
- 1 ½ cup cashew milk (or other non-dairy)
- 5 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp pepper
- 1 cup frozen spinach (defrosted according to package or 2 cups fresh)
- 1 cup jarred artichoke hearts (drained and chopped)*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 375 degrees F and start by boiling water and pouring it over your cashews. Allow the cashews to soak and soften for 15 minutes.
- While your cashews soak, heat ½ tablespoon olive oil over medium-low in an oven-safe skillet if you have one.
- When the oil is hot, add chopped onion and minced garlic. Saute until onion is soft and garlic is fragrant and slightly browned, about 3 minutes. Divide the onion and garlic in half, keeping half in the skillet, and spooning the other half into your blender for the sauce.
- Add the spinach and chopped artichokes to the skillet, season with a pinch of salt and pepper, and cook for another 3-4 minutes. Remove from the heat and keep warm.
- When your cashews are done soaking, drain them, and add them to the blender with the onion and garlic. Add the white beans, cashew milk, nutritional yeast, salt, and pepper and blend until smooth and creamy.
- Pour the creamy sauce into the skillet with the spinach and artichokes and stir to combine.
- If you’re using an oven-proof skillet, transfer it to the preheated oven and warm the sauce through for 6-8 minutes. If you don’t have an oven-proof skillet just transfer the dip to a baking dish OR heat through on the stove-top and serve as is (the top just won't get browned like it does in the oven).
- Best served warm with veggies, chips, diced bread or crackers. To reheat leftovers, reheat in the oven at 375 degrees F or simply pop in the microwave. Keeps well for 3-4 days in the fridge.
Notes
Approximate Cost: CAD $8.71 using canned white beans, $8.38 using beans cooked from scratch vs. $11.35 for a traditional dip made with a variety of cheese.
For a nut-free option, try substituting the cashews with silken tofu. And for a version made entirely from cashews, see our Spinach Artichoke Dip Right From The Oven!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauces & Dips
- Method: Stovetop, Oven
- Cuisine: American
Jameson
Made this for a friend who was visiting and can't have dairy. It was really good. A little different to the cheesy version I'm used to but definitely flavourful and I don't think I missed the cheese all that much. Cool to blend beans into something like this and probably something I should do more often. Now that I have nutritional yeast I'll try some more of your cheese-like recipes. Cheers.
Kathryn Alexandre
Nice of you to go to the effort of making this for your friend! I'm glad it went over well and you're looking forward to using that nutritional yeast in some more recipes. You might find my "alfredo" recipe interesting. It's super quick and is similar in that it uses a bean, plant milk, and nutritional yeast to substitute for all the cream and cheese in the traditional.Thank you so much for leaving your review and star rating! I really appreciate you trying this dip and letting me know you liked it!
Julianna
Hey Kathryn! You posted this yesterday and I just happened to have everything on hand and I made it for dinner! It was so yummy! My husband and I ate some of it with a spoon 🙈 this one is definitely a keeper!!!
Kathryn Alexandre
haha I'm certainly guilty of eating it with a spoon too! I'm so glad that you had everything on hand and it was a simple recipe for you to whip up. Thank you for letting me know you liked it and for leaving a lovely star rating!
Carla @ Foodie Digital
I was searching high and low for a vegan spinach artichoke recipe that used a combination of cashews AND cannelli beans (instead of all one or all the other). This dip turned out beautifully and it was devoured by vegans and non-vegans alike!
Kathryn Alexandre
I'm so glad this was what you were looking for and you all enjoyed it! Thank you so much for letting me know and for taking the time to write a star review.
Vesna
Absolutely delicious! Will be making this many more times.
Kathryn Alexandre
Wonderful! I'm so glad you love it and it will be a repeat recipe for you. Thank you so much for letting us know and for leaving a 5 star rating!
Lynne Nussbaum
So, I made it, and love it! I added fresh lemon juice, and now wondering how would add some tofu to the top as cheese if it would have any taste without making tofu cheese to melt on top….any idea, without buying store bought plant based cheese?
Kathryn Alexandre
I'm so glad you loved it! I've been trying to think of how you could achieve that. I'm thinking you want to create a nice golden cheesy top with the melted cheese? My first instinct was that tofu probably wouldn't get golden and cheesy enough on top so something with a higher fat content might be more successful. As this dip is already made with cashews though, a cashew cheese (like my cashew mozzarella) wouldn't be that different (and would require the extra time to make it). If you do want a really golden top with a stringy cheese feel I think store-bought shreds would probably be the best. Otherwise, perhaps blending some silken tofu with salt, nutritional yeast, and maybe some coconut milk for the fat content would give you some nice colour under the broiler for a few minutes. I'll keep thinking and let me know if you end up trying something!