The Perfect Party Dish… Squeaky Clean Spinach and Artichoke Dip!
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This is a Whole30, Paleo and Vegan friendly option which works great as an appetizer or side dish and is a frequent fan favorite when brought as a "dish to share" - even amongst those who may not typically eat clean.
Recipe type: Appetizer
Serves: 10
  • Frozen Chopped Spinach (thawed) 32 oz (900 mg)
  • Raw Cashews 1 cup (150 g)
  • Nutritional Yeast .5 cup (20 g)
  • Unsweetened Almond Milk .5 cup (118 ml)
  • Juice from one Lemon
  • Tabasco Sauce 1 TSP
  • Artichoke Hearts 14 oz (400 g)
  • Fresh Basil (loosely chopped and packed) .5 cup (25 g)
  • Scallions 3 each
  • Black Pepper .5 TSP
  • Sea Salt .5 TSP
  1. Start by placing the cashews in a small bowl and add enough water to cover them to soak. I recommend soaking overnight for the most creamy result, but you can make it work with only an hour or two if necessary.
  2. While the cashews are soaking, completely thaw out the frozen spinach.
  3. Once the spinach is thawed, press out all excess moisture and place in a large mixing bowl.
  4. Preheat the oven to 350 F (190 C).
  5. Drain and rinse the cashews, adding them along with the nutritional yeast, almond milk, lemon juice, and tabasco to blender or food processor and then pulse until smooth and creamy. Once desired consistency is achieved, add to bowl with spinach.
  6. Roughly chop the artichokes, basil, and scallions and add them along with the salt and pepper to the bowl.
  7. Mix everything until combined and transfer to a glass casserole or baking dish.
  8. Bake for 25 minutes and then remove from oven.
  9. This dish is best enjoyed warm and makes a fabulous dip for any and all raw veggies (and/or chips if so desired).
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