Hot and Creamy Artichoke and Spinach Dip

By the Gracious Vegan

Most recipes for artichoke and spinach dip are loaded with two or three kinds of cheeses and a lot mayonnaise. A calorie bomb! This one tastes great with no dairy products or mayonnaise. The cashews and tofu give it creaminess, and the nutritional yeast and miso provide the cheesy flavors. Serve it with some good bread and it will be a hit!

Makes about 4 cups

Preheat oven to 425°F.

In a blender, blend the following ingredients until smooth (actually, it’s fine if the cashews are not fully smooth).  

• 1 cup water

• 3/8 cup raw cashews (soaked beforehand: either soak in water for about 2 hours, or soak in very hot water for 20 minutes)

• 1/2 cup silken tofu

• 3 Tablespoons nutritional yeast (What is Nutritional Yeast?)

• 1 Tablespoon lemon juice

• 1 Tablespoon white or yellow miso (What is Miso?)

• 3/4 teaspoon salt

• 3/4 teaspoon garlic powder

• 3/4 teaspoon dry (ground) mustard

• Freshly ground black pepper to taste

Add artichokes and spinach. If you like relatively large artichoke chunks, stir them in by hand. If you like smaller chunks, add them to the blender and pulse a few times. 

• 1 (14-oz.) can artichoke hearts (not packed in oil), drained and rinsed

• 1 (10-oz.) package frozen chopped spinach, thawed and well-squeezed out (or 6-7 ounces fresh baby spinach, steamed or microwaved and squeezed out)

Transfer the mixture to an oven-proof baking dish, and bake for about 25 minutes, until the top is dark brown on the sides and light brown in the middle. It is best when served fresh out of the oven, but you can also reheat it and serve on baked potatoes or vegetables or grains. 

Timing: About 35 minutes, including pre-heating the oven

Gluten-free