This 10-ingredient recipe comes together quickly and easily with foolproof methods. Inspired by our White Bean & Kale Artichoke Dip, we simplified things even more and removed vegan cream cheese as an ingredient, as it can be difficult to find for some and often contains processed soy (an ingredient many try to avoid). The base is instead made of a simple puréed cashew cream seasoned with nutritional yeast, sautéed shallot and garlic, salt, and pepper. We went for fresh spinach, but you can always use frozen if that’s what you have on hand (just be sure to thaw and squeeze out excess liquid before use). And once the spinach and artichokes are combined with the sauce, simply bake for a few minutes until bubbly and hot. Then serve. Swoon! We hope you LOVE this dip! It’s: CreamyCheesyVegetable-PackedSavoryComfortingVersatile& So delicious This would make the perfect dip to go alongside fresh vegetables, pita chips, baguette, or flatbread! Our favorite is tortilla chips – something about the crunchy/salty factor just works. If you’re into dips, also check out our Creamy Hummus from Scratch, Roasted Jalapeño Hummus, Easy Muhammara Dip, Mediterranean Lentil Dip, and Cheesy Jalapeño Corn Dip! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
