I used to make Spin Dip using cream cheese, sour cream, butter, and 2 kinds of shredded cheese...talk about dairy overload! Now I look back and wonder what in the world I was thinking. So unhealthy! This dip is oil and dairy free and is made using minimally processed ingredients. I’ve made a similar recipe before without vegan sour cream but I really love the creaminess the vegan sour cream provides and love the taste. So much healthier!
5-6 cups of fresh spinach
6 oz jar of artichoke in water (If in oil, make sure to drain and rinse before using)
3 cloves of garlic
½ a yellow onion
1-2 tablespoons of water or vegetable broth
½ cup of vegan sour cream (I like Tofutti brand)
¼ cup of nutritional yeast + a sprinkle to add on top
½ cup of unsweetened plain almond milk
Squeeze of lemon juice
1 cup of cashews (soaked overnight or boiled for 10 minutes in 2 cups of water)
1 teaspoon of sea salt
Pepper to taste
Preheat the oven to 400 degrees. Dice onion and grate garlic. Add both to a large skillet on medium heat with a tablespoon of water or vegetable broth. Saute for 3-4 minutes or until onions become translucent. Remove from heat and add to a large mixing bowl. Roughly chop 5-6 cups of fresh spinach. Next, add spinach to the pan. Add 1 more tablespoon of water or vegetable broth if the pan is dry. Sauteed until all the spinach is wilted. Add to the bowl. Drain artichokes and rinse (if using artichokes from a jar that has oil). Roughly chop artichokes and add to the bowl. Add soaked cashews, almond milk, and lemon juice to a food processor or blender and blend until super smooth. Add creamy cashews to the bowl along with the remaining ingredients. Mix well then add to a casserole dish. Sprinkle nutritional yeast on top. Place in the over for 20-25 minutes.