Kris Carr


Spinach & Artichoke Dip

Spinach & Artichoke Dip


  • 1 cup raw cashews, soaked overnight
  • 1 1/4 cups vegan mayonnaise
  • 1/4 cup water
  • 16 ounces frozen spinach, thawed and drained
  • 1 (13.5 ounce) can artichoke hearts, chopped and drained
  • 1/3 cup onions, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper



1. Preheat oven to 400 degrees Fahrenheit.

2. Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, until creamy.

3. Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.

4. Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with tortilla chips, cucumber slices or other vegetables.

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