Vegan Spinach Artichoke Dip Bake

This Vegan Spinach Artichoke Dip Bake is a creamy, indulgent dish that combines the classic flavors of spinach and artichokes in a dairy-free format. Perfect for sharing, it’s baked until bubbly and golden, making it an ideal appetizer or snack.

Ingredients

• Fresh spinach - 150 grams
• Canned artichoke hearts - 100 grams, drained and chopped
• Cashews - 50 grams, soaked in water for at least 2 hours
• Nutritional yeast - 3 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Almond milk - 50 ml
• Vegan cheese (shredded) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a blender or food processor, combine soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, olive oil, salt, black pepper, and almond milk. Blend until smooth and creamy.
3. In a large bowl, mix the chopped spinach and artichoke hearts. Pour the cashew mixture over the vegetables and stir until well combined.
4. Transfer the mixture to a small baking dish and spread it evenly. Sprinkle vegan cheese on top.
5. Bake in the preheated oven for 20 minutes, or until the dip is bubbly and the cheese is melted.
6. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and K from spinach, supporting eye health and bone health.
• Contains healthy fats from cashews and olive oil, promoting heart health.

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