Super Stretchy Artichoke Cashew Dip
Course: Dips and spreads, Featured Recipes8
servings15
minutes50
minutes124
kcalI wanted to make a hot, “cheesy”, gooey, artichoke dip you can make to share. I needed something dairy-free, but felt cheesy. And it didn’t need to be nutritious per se, but I didn’t want anything mayo-based. After five times through the recipe creation machine (my face), we got it just right. Bring it to share anytime you need a crowd-pleasing appetizer that everyone can enjoy. Serve with sliced French bread for dipping and you’ll have a night of complements ahead of you. Just be sure to introduce it as “An Awesome Artichoke Dip” for best reception (instead of leading with its dietary benefits). “Here’s our vegan artichoke dip” won’t be as well liked no matter how good it is. And it is, quite good.
Ingredients
- Plant-Based “Cheese” Base
¾ cup (100g) raw cashews
2 cups (480ml) water
7 Tbsp (56g) tapioca starch/flour
2 Tbsp (15g) nutritional yeast
2 tsp (10ml) apple cider vinegar
1 Tbsp (18g) salt
1 tsp (3g) garlic powder
- Dip Mixture
1½ cups (340g) marinated artichoke hearts
½ medium yellow onion (75g), chopped
5 cloves (15g) garlic, minced
2 cups (300g) frozen spinach
½ cup (120ml) unsweetened almond milk
1 tsp (6g) salt
Freshly ground black pepper, to taste
Crushed red pepper flakes (optional), to taste
Directions
- Prep
- Preheat oven to 400°F (200°C).
- Drain and roughly chop the marinated artichoke hearts.
- Finely chop the onion and mince the garlic.
- Thaw the frozen spinach and squeeze out excess moisture.
- Make the “Cheese” Base
- Add all “cheese” ingredients to a high-powered blender.
- Blend on high for 2 minutes until completely smooth.
- Transfer mixture to a small pot and cook over medium heat for 5 minutes.
- Stir frequently to prevent sticking.
- Remove from heat when the mixture becomes stretchy when pulled with a spoon.
- Assemble the Dip
- In an oven-safe baking dish, combine all “dip” ingredients.
- Pour the prepared “cheese” mixture over the dip ingredients.
- Stir until everything is evenly incorporated (mixture will be slightly lumpy, which is fine).
- Bake
- Bake for 15 minutes at 400°F (200°C).
- Remove from oven and stir to ensure even cooking.
- Return to oven and bake for another 15 minutes.
- Switch oven to broil setting and broil for 2-4 minutes until top is golden brown (watch closely to prevent burning).
- Serve
- Allow to cool for 5-10 minutes before serving (important to prevent burns).
- Serve on a giant platter surrounded by vegetable crudités, bread slices, pita, or tortilla chips.
Notes
- Cashew Prep: For a smoother “cheese,” soak cashews in hot water for 30 minutes before blending if you don’t have a high-powered blender.
- Cheese Consistency: Stop cooking the “cheese” base when it has a stretchy, elastic consistency that pulls away from the spoon. This ensures it will mix properly with the other ingredients.
- Artichoke Choice: Marinated artichokes provide better flavor than plain canned artichokes. If using canned, add 1 tsp of lemon juice and ½ tsp of Italian herbs.
- Fresh vs. Frozen Spinach: Fresh spinach can be substituted but use 4-5 cups and sauté briefly to wilt and remove moisture before adding.
- Make It Spicy: For a kick, increase the red pepper flakes or add 1-2 finely chopped jalapeños.
- Freshness Matters: This dip is best enjoyed fresh. Freezing is not recommended as it can result in a slimy texture when thawed and reheated.
- Reheating: If you have leftovers, reheat in a 350°F oven until warm throughout rather than using a microwave for best texture.
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