Dreena Burton’s Artichoke Spinach Dip

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As soon as I started flipped through Dreena Burton‘s Plant-Powered Families, I stopped short on her Artichoke Spinach Dip. Dips (other than hummus) are often a party staple that a vegan misses out on because they are usually sour cream, mayo or cream cheesed based, so I was excited to make a plant-based version of a party classic.

It came together ridiculously well and is made up of all whole food ingredients and surprisingly, does not contain nutritional yeast.  Don’t get me wrong, I love good ol’ nooch, but sometimes vegan dips and spreads can rely a little too much on nooch’s ‘cheesy’ flavour. My man and I devoured this entire dip for lunch with some soft rosemary bread and all you could here from us were ‘mmm’, and ‘this is REALLY good’.  I encourage you to make this dip for your next party, barbecue or picnic – just double the recipe ’cause it’ll go quick!


Makes 3-31/2 cups

3/4 raw cashews (unsoaked)

1-2 medium-large cloves garlic, sliced or quartered, to taste

3/4 teaspoon sea salt

1/2 teaspoon dry (ground) mustard

Freshly ground black pepper to taste

3/4 cup plain unsweetened nondairy milk (see note)

21/2-3 tablespoons freshly squeezed lemon juice

2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender; see note)

2 loosely packed cups fresh spinach leaves

Milk Note: Be sure to use unsweetened milk. I prefer almond or soy for best flavour)

Artichoke Note: Frozen artichokes are preferred, but you can substitute canned if needed. Just rinse well and drain before using.


Preheat oven to 425F

In a blender, add cashews, garlic, sea salt, mustard, black pepper, milk, and lemon juice (I like the full 3 tablespoons for tanginess). Blend until very smooth.

Add the artichokes and spinach and just pulse through; do not fully blend, in order to keep some chunky texture! Transfer to an ovenproof baking dish (a loaf pan or similar size), and bake for 17-20 minutes, until lightly golden on top.

Serving suggestions: This is the perfect party dip, served with sliced baguette or warm pita breads. Sliced red bell peppers and the inner (small and crisp) leaves of romaine also make great dippers!

Thank you for sharing with us, Dreena!


You can grab your copy of Plant-Powered Families at Amazon.ca.


Bridget // The Vegan Project





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