I’m the type of person who goes to a BBQ/Dinner Party/Lunch, and pigs out on all the snacks that come out first, leaving no room at all for the main event.
When I used to eat cheese, I swear I used to polish off most of the cheese and dip on the platters, and then feel not so great afterwards.
I still love to pig out on platters, but these days my platters are a whole different beast – fruit, carrot sticks, olives, pickles – nothing that leaves me feeling crappy afterwards.
Warm spinach and artichoke dip is one of those comforting things that used to get made with a pile of cream cheese, but this recipe is heavy on the spinach, and replaces the cream cheese with cashews. The only thing you need to be careful of is not pigging out on the bread, but you can also serve this with veggie sticks or corn chips to make it gluten-free.
- ⅓ cup cashews
- 250g frozen spinach
- 200g artichokes
- ½ onion
- 1 dried red chilli
- Juice /2 lemon
- 1 cup water
- Cajun seasoning to taste (optional)
- Salt and pepper to taste
- Preheat your oven to 180° C (350° F).
- Soak your cashews overnight if you have time (or otherwise, soak them in hot water for about 30 minutes).
- Thaw your spinach (or if you're using the equivalent amount of fresh spinach, roughly chop it). Chop your chilli as finely as you can (you can try to do it all in the blender, but you might end up with quite large chunks).
- If you want your dip to be more creamy, blend your cashews with the water first, or if you prefer a more 'rustic' feel, just add all the ingredients together into the food processor and whiz until they're the consistency you like.
- Put the mix into an oven-safe dish and bake for about 25 - 30 minutes.
- If serving with bread, slice it and pop it in the oven about 5 minutes before serving.
Annie says
September 10, 2014 at 7:01 pmI also have zero self-control when there are snackies around 🙂 – the apps are sometimes the best part of a party/picnic/BBQ! Thanks for sharing this veganized classic at the weekly Potluck.
flavourphotos says
September 10, 2014 at 9:01 pmYou’ve had me at artichoke! I just love the sound of the artichoke and spinach together. Great idea and super easy recipe. Thanks for sharing at the VVLP.
Nicole @ Fitful Focus says
September 10, 2014 at 10:23 pmStopping by from the Virtual Vegan Linky Potluck. This looks AMAZING!! I can’t wait to make it for a football party :).
Chitra Jagadish says
September 11, 2014 at 9:59 pmamazing dip…cant wait to give it a try..thanx for sharing it with us..
Deborah Davis says
September 12, 2014 at 3:25 amHi Robyn,
I just hopped by from Virtual Vegan Potluck to experience your Warm Spinach and Artichoke Dip. What a popular party pleaser with a vegan twist. I love to eat dips like this with dehydrated flax crackers. I can’t wait to make one myself! I love your blog, subscribed and followed you on social media to stay in touch. All the best, Deborah