Vegan Spinach Artichoke Dip Served with an Organic Crudité Platter


Don’t let the long ingredient list intimidate you; this dip actually comes together easily and uses staple vegan pantry items. The result is a creamy and healthy dip that everyone will love.

3 cups
For the crudité (use any combination of the following to equal 4-6 cups of vegetables)
  Organic baby carrots
  organic cucumber, peeled and sliced into ¼-inch rounds
  organic cherry or grape tomatoes
  Organic endive heads, leaves separated
  Organic red, yellow, or orange bell pepper, seeded and sliced lengthwise into ½-inch pieces
  Organic celery, cut into 3-inch sticks
For the cashew cheeze
1 cup Natural Grocers Brand Bulk Organic Cashew Pieces
1 cup boiling water
3 tablespoons organic lemon juice, (from one medium lemon)
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
3⁄4 teaspoon Natural Grocers Brand Bulk Organic White Onion Granules
1⁄4 cup Natural Grocers Brand Bulk Nutritional Yeast, (found in the Vitamin Department)
1 teaspoon organic Dijon mustard
1 teaspoon organic white, yellow, or chickpea miso
1 tablespoon Natural Grocers Brand Organic Apple Cider Vinegar
3⁄4 teaspoon Natural Grocers® Brand Bulk Real Salt
For the dip
1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 small organic onion, diced (about 1 cup)
4 organic garlic cloves, minced
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
1 (10-ounce) bag Natural Grocers Brand Organic Frozen Chopped Spinach
1 cup plain, unsweetened dairy-free milk, such as almond
1 (14.5-ounce) jar marinated artichoke hearts, drained and coarsely chopped
For the topping
1⁄4 cup Natural Grocers Brand Bulk Organic Cashew Pieces
1 tablespoon Natural Grocers Brand Bulk Nutritional Yeast
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt
  1. Prepare the vegetables and arrange on a platter for serving.
  2. Place 1 cup of cashews in a medium bowl and cover with the boiling water. Set aside.
  3. Heat a large oven proof skillet, such as a cast iron, over medium heat. Once hot, add the olive oil, swirl to coat the pan and then add the diced onion. Sauté, stirring occasionally, until the onion is lightly browned, 8-10 minutes. Add the garlic, sauté, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper, add the spinach and cook, stirring occasionally, until the spinach is thawed, about 4 minutes. Turn off the heat.
  4. While the onion cooks, combine all of the topping ingredients in the bowl of a food processor and process for several seconds, then pulse until powdered. (Be careful not to over process or you’ll end up with cashew butter; it is okay if there are a few slightly bigger pieces of cashew that remain). Transfer to a bowl and set aside.
  5. Preheat the oven broiler and position the top rack 4-5 inches from the broiler.
  6. Drain the soaking cashews and transfer to the bowl of the food processor. Add the remaining cheeze ingredients and process until smooth, stopping to scrape down the sides frequently. You can add a tablespoon of water to help loosen the mixture if necessary.
  7. Add ¼ cup of dairy-free milk to the cheeze and process until well combined. Transfer, along with the remaining milk and artichoke hearts, to the skillet with the spinach. Stir until well combined. Place the pan over medium-high heat until the first bubbles start to form, then reduce the heat to medium and cook, stirring occasionally, for about 2 minutes, or until the mixture is warmed through.
  8. Sprinkle the prepared topping evenly over the dip and transfer the pan to the oven. Broil for 1-3 minutes, checking frequently, until the top is lightly browned. Remove from oven and serve immediately with the crudité.


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