Spinach Artichoke Dip Recipe
Creamy, delicious dip; comes with tortilla chips. Served cold. (CANNOT be warmed up in-house) Allergens: Soy, Nuts (cashew) in dip.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip
Cashew Cream (makes ~3/4 cup) - contains tree nut allergen (cashew)
To Serve
Method
Cashew Cream (if making)
- 1
Soak cashews
Place raw cashews in a bowl and cover with hot water. Let soak 20–30 minutes to soften. Drain and discard soaking water.
- 2
Blend
Combine soaked, drained cashews, 1/2 cup warm water, 1 tsp lemon juice, and 1/4 tsp salt in a high-speed blender. Blend on high until completely smooth and creamy, scraping down sides as needed, about 1–2 minutes. The mixture should be thick but pourable. Adjust texture with up to 1–2 tbsp additional warm water if needed. Refrigerate until ready to use.
Dip assembly (cold)
- 3
Prepare spinach: After thawing frozen chopped spinach, place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible (aim for minimal excess moisture). Measure 2 cups packed drained spinach.
- 4
Chop artichokes: Drain the marinated artichoke hearts well and finely chop so they evenly integrate into the dip (about 1 cup chopped).
- 5
Combine base ingredients: In a medium mixing bowl, add 3/4 cup cashew cream, 1/2 cup soy yogurt, and 1/4 cup soy-based mayonnaise. Whisk until smooth and homogenous.
- 6
Add flavorings: Stir in 2 tsp minced garlic, 1 tbsp fresh lemon juice, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp smoked paprika (if using). Taste and adjust seasoning as desired.
- 7
Fold in vegetables: Add the well-drained spinach and chopped artichoke hearts to the bowl. Fold gently but thoroughly so the spinach and artichokes are evenly coated with the creamy base.
- 8
Add optional cheese: If using grated Parmesan, fold in 1/4 cup now to add savory depth. (Skip if keeping fully plant-based.)
- 9
Chill: Cover the bowl and refrigerate at least 1 hour to let flavors meld. Because this item is served cold and cannot be warmed in-house, ensure refrigeration until service.
- 10
Garnish and serve: Before serving, stir the dip once, transfer to a serving bowl if desired, sprinkle with 1 tbsp chopped fresh parsley and an extra pinch of smoked paprika for color. Serve with tortilla chips alongside. Note allergen information clearly: contains cashew (tree nut) and soy.