Vegan Spinach Artichoke Dip (Creamy & Healthy!)

Squeeze out the water from the defrosted frozen spinach if using frozen, use your hands and squeeze until most of the water is removed. You will get one cup spinach after removing the water.

Then, squeeze out the water from the artichoke hearts in the same way. You will get one cup artichoke hearts after removing the water.

Sauté the spinach (if using fresh just put it right into the pan), artichoke hearts and green onion with a drizzle of oil, broth or water over medium heat until they are hot and just begin to brown. Add more oil, broth or water as needed so they don’t stick. But also be careful to sauté until all the liquid is gone. Takes about 5 or so minutes. Set aside.

Place potato, cashews, white beans, milk, garlic, vinegar and salt into a high-speed blender and blend until smooth.

Add sautéed veggies and pulse to incorporate. Pulse only a few times if you want the dip chunky, and more if you prefer it with smaller pieces.

If using a bread bowl, then cut the top off and scoop out the soft bread inside (you can use your hands), leaving about a ½ inch border of bread.

Pour mixture into the bread bowl (you may have a little left over depending on how big your bread bowl is) or a square baking dish (I used 8 x 8). You can also use a skillet if you prefer. If using a bread bowl, put it on a baking sheet.

Sprinkle Parmesan over the top if using.

Bake at 350 degrees for 15-20 minutes, or until the top is beginning to brown and the dip is heated through. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.

Once done, you can take out the dip and add the bread top and bread pieces to the cookie sheet. Bake for 5 minutes to get a slight crisp. This is totally optional.

Enjoy nice and warm with the bread pieces, your favorite tortilla chips, veggies and crackers!