Creamy Artichoke Spinach Dip (Dreena Burton)

* Note from VEG OUT Challenge: We are delighted to feature a recipe from Dreena Burton, the cookbook author of Plant-Powered Families.  Dreena shares over 100 delicious, whole foods, plant-based recipes that have all been taste-tested by her 3 children. Dreena has also written 4 bestselling cookbooks and is a recipe contributor for well-known plant-based websites including Forks Over Knives,, and PCRM.

makes 3 – 3 1/2 cups
3/4 cup raw cashews (unsoaked)
1–2 medium-large cloves garlic, sliced or quartered, to taste
3/4 teaspoon sea salt
1/2 teaspoon dry (ground) mustard
Freshly ground black pepper to taste
3/4 cup plain unsweetened nondairy milk (see note)
2 1/2–3 tablespoons freshly squeezed lemon juice
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender; see note)
2 loosely packed cups fresh spinach leaves

Preheat oven to 425°F.

In a blender, add cashews, garlic, sea salt, mustard, black pepper, milk, and lemon juice (I like the full 3 tablespoons for tanginess). Blend until very smooth. (If using a Blendtec or other high powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.)

Add the artichokes and spinach and just pulse through; do not fully blend, in order to keep some chunky texture! Transfer to an ovenproof baking dish (a loaf pan or similar size), and bake for 17–20 minutes, until lightly golden on top.

Milk Note: Be sure to use unsweetened milk. I prefer almond or soy for best flavor.

Artichoke Note: Frozen artichokes are preferred (see Pantry Primer, page 11), but you can substitute canned if needed. Just rinse well and drain before using.

Serving Suggestions: This is the perfect party dip, served with sliced baguette or warm pita breads. Sliced red bell peppers and the inner (small and crisp) leaves of romaine also make great dippers!

See original recipe here


Dreena Burton has been vegan for almost 20 years, in that time writing five bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Dreena is one of the pioneering vegan cookbook authors, with a loyal following and reputation for reliable, wholesome recipes. Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including Forks Over Knives,, and PCRM. She has written for Yoga Journal, Today’s Parent, VegNews, and has been featured in other publications including First magazine.

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