Easy spinach artichoke dip recipe

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5 from 8 reviews

A delicious, plant based dip


  • 3/4 cup cashews, soaked at least 2 hours
  • 1/2 BPA-free can of white beans, rinsed and drained (you can use the remaining beans as a protein-rich salad topping)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 16 oz. /450 grams frozen spinach, thawed
  • 1 jar (12 oz. / 340 grams) of artichokes hearts, drained and roughly chopped
  • salt and pepper (optional)
  • red pepper flakes


  1. Mix white beans in a blender or food processor together with the cashews, the nutritional yeast, and the lemon juice.
  2. Put aside.
  3. Sauté the onion in some oil or water over medium heat for about 2 minutes.
  4. Add the garlic for a minute.
  5. In the next step add the thawed spinach and cook for 3 more minutes.
  6. Stir in the artichokes and add the white bean cashew mixture.
  7. Season with salt, pepper, (optional) and red pepper flakes.
  8. Serve with whole wheat crackers either warm, at room temeperature or chilled.


  • You can also use 4 cups of leafy green, fresh spinach instead.
  • Variation for vegetarians: You may replace white beans and nutritional yeast with some sour cream. I’ve even seen recipes with sweet potatoes.