Super Stretchy Artichoke Cashew Dip
I wanted a hot, gooey, cheesy artichoke dip that was dairy-free and not mayo-based. Five rounds of testing later, we got it just right. Tapioca starch is what makes the cashew base actually stretchy. Bring it to any gathering — just introduce it as “An Awesome Artichoke Dip” and let it win people over on its own.
Ingredients
Equipment
Method
- Preheat oven to 400°F. Drain and roughly chop artichoke hearts. Finely chop onion and mince garlic. Thaw frozen spinach and squeeze out as much moisture as possible.
- Add all “cheese” base ingredients to your Vitamix and blend on high for 2 minutes until completely smooth. Transfer to a small saucepan and cook over medium heat for about 5 minutes, stirring frequently, until the mixture becomes stretchy when pulled with a spoon. Remove from heat.
- In an oven-safe baking dish, combine all dip ingredients. Pour the cheese mixture over the top and stir until evenly incorporated. Bake 15 minutes, stir, then bake another 15 minutes. Switch to broil for 2-4 minutes until the top is golden — watch closely. Cool 5-10 minutes before serving.
- Serve on a platter surrounded by bread slices, pita, vegetable crudités, or tortilla chips.
Nutrition
Notes
Don’t have a high-powered blender? Soak cashews in hot water for 30 minutes before blending. Stop cooking the cheese base when it has a stretchy, elastic consistency — that’s your cue. Marinated artichokes give better flavor than plain canned; if using canned, add a teaspoon of lemon juice and a pinch of Italian herbs. Best enjoyed fresh — freezing is not recommended.
Tried this recipe?
Let us know how it was!
Leave a Reply