Dreena Burton’s Creamy Vegan Artichoke Spinach Dip

This vegan dip has been referred to as a “guaranteed crowd-pleaser” by a member of our staff, Rachel. She says it’s a hit “whether you follow a plant-based diet or not and it’s a go-to recipe for potlucks!” The recipe is from Dreena Burton’s website.


  • 3/4 cup raw cashews unsoaked
  • 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
  • 2 1/2 – 3 tbsp freshly squeezed lemon juice
  • 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
  • 3/4 tsp sea salt
  • 1/2 tsp dry ground mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
  • 2 cups loosely packed spinach leaves


  • Preheat oven to 425.
  • In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.
  • Blend until very smooth.  (If using a high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
  • Add artichokes and spinach and just PULSE through.  Do not fully blend, keep some chunky texture!
  • Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
  • Remove, let cool for about 4-5 minutes, and serve.

Other recipes you might like

  1. Oven Baked Zucchini Chips
  2. Comforting 15 Bean Soup

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