Vegan Spinach Artichoke Dip
Spinach artichoke dip is one of those weird things that almost everybody seems to love. I say weird, because even people who don’t love veggies or think they hate artichokes or spinach, seem to dive into a bowl of spinach artichoke dip whenever it’s around. This vegan spinach artichoke dip is no exception. I had people diving into this dip the second it was plopped down on my coffee table.
My kids used to order this dip (the cheesy original version) every time we went to a restaurant that had it. It always came out steaming hot and creamy and it smelled so good! It’s one of those things that I could never eat because of all the dairy. Well, this vegan version finally gives me my turn!
This dip is warm and creamy. It may be vegan, but it tastes so similar to the cheese-laden original, that nobody will know.
I loved this dip with sliced radishes and cucumbers and peppers, but the not-so-health conscious eaters in my crowd scooped up mounds of this dip with chips and pita.
It’s that time of year when we are post-Thanksgiving but pre-Xmas and Hannukah and New Years. So, we all try to eat as healthy as we can for the next few weeks. Right? I mean if we can do okay now, then we can really let loose that last week of the year. So, if this is your plan, slip this vegan spinach artichoke dip into your apps rotation during football games, basketball games, happy hours, whatever… because it sure helps when you are eating something that tastes sinful, but really isn’t.
Okay, enuf selling of this dip. Haha, you’d think I was getting a commission on it or something… but I’m not… I just want you to be happy from healthy food. Wow, that sounds pretty corny, huh?
Anyway, happy everything!
I want to thank Sina at Vegan Heaven for the original recipe for this dish.
Oh, and if you are looking for another healthy dip to try, take a look at my recipe for Beet Hummus.
This is Steve, with that look on his face saying this bowl is all for him and nobody better come near him… haha..
Here are some of the awesome healing ingredients in this delicious vegan spinach artichoke dip:
White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Artichokes are a good source of vitamins C and K and they also contain a healthy amount of magnesium. The are low in fat and calories but they do have some fiber, so they are a healthy choice. In Chinese medicine, we recommend adding artichokes to the diet to combat sadness, headaches, indigestion, and diarrhea. In olden times, steamed artichokes were sometimes prescribed to combat a yeast infection.
Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.
Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
- juice of 1 lemon
- ½ cup raw cashews
- 1 can cannellini beans, rinsed and drained
- 2 Tbs nutritional yeast
- ¼ cup water
- 1 Tbs extra-virgin olive oil
- 1 medium onion, chopped
- sea salt, to taste
- 3 garlic cloves, chopped
- 5 oz fresh spinach, roughly chopped
- 1 14-oz can artichoke hearts, drained, roughly chopped
- Place the lemon juice,cashews, beans and nutritional yeast, and water in a blender.
- Blend until smooth and creamy.
- Heat oil in a large pan and add the onion.
- Saute until the onion is softened, about 5 minutes.
- Add the garlic and stir for 1 minute.
- Add the spinach, and stir until completely wilted, about 1 or 2 minutes.
- Stir in the artichokes.
- Stir in the cashew mixture.
- Season with salt.
- Spoon into a bowl and serve warm with crackers, chips, or fresh veggies.