Jessica in the Kitchen · by Jessica Hylton★ 5.0 (17)
Vegan Spinach Artichoke Dip
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 12%
CARBS 13G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 11G59% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot, creamy spinach and artichoke dip made vegan with cashews and nutritional yeast. Perfect for parties, served with bread and chips.
starteramerican🥧 baking dish🔥 oven🌀 blendergluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 ounces fresh spinach (or frozen spinach, see notes* 283g)
- 14 ounces canned artichoke hearts (about 1 can) (395g, drained, rinsed, and chopped)
- 1 1/2 cups raw cashews
- 1 1/2 cups unsweetened vegan milk (360g)
- 1 teaspoon sea salt (6g)
- 1/2 teaspoon ground black pepper (1g)
- 3 tablespoons nutritional yeast (15g)
- 1 teaspoon onion powder (2.5g)
- 1/4 teaspoon paprika (0.6g)
- 1 teaspoon garlic powder (3g)
- 1 1/2 tablespoons lemon juice (22g)
- 3 tablespoons vegan Parmesan cheese (15g)
- 2 tablespoons tapioca starch (16g, optional, but great for a cheese pull)
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 12%
CARBS 13G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER3G TOTAL SUGAR
FAT 11G59% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 158mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 77mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.