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lifeisnoyokes artichoke dip

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.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 8 servings
Course: App
Calories: 162
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Plant-Based "Cheese" Base
  • 3/4 cup raw cashews
  • 2 cup water
  • 7 tablespoon tapioca starch
  • 2 tablespoon nutritional yeast
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
Dip Mixture
  • 1 1/2 cup marinated artichoke hearts drained and roughly chopped
  • 1/2 medium yellow onion finely chopped
  • 5 cloves garlic minced
  • 2 cup frozen spinach thawed, excess moisture squeezed out
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • crushed red pepper flakes optional, to taste

Equipment

  • Vitamix

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve on a platter surrounded by bread slices, pita, vegetable crudités, or tortilla chips.

Nutrition

Calories: 162kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 780mgPotassium: 240mgFiber: 3gSugar: 2gVitamin A: 235IUVitamin C: 5mgCalcium: 88mgIron: 2.1mg

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.

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