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
Units
Scale
- 1/2 cup raw cashews (soaked 15 min in boiling water)
- 1 cup cooked white kidney beans (cannellini beans)
- 1/2 tbsp olive oil
- 4 cloves garlic
- 1 shallot (or 1/2 small onion)
- 1 1/2 cup cashew milk (or other non-dairy)
- 5 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 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 tbsp 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