Spinach Artichoke Dip

Despite its thorny, armor-like exterior, research suggests that every effort should be made to eat artichokes. This super food dip is lighter than normal but still packed with flavor!



Quantity Unit Name Link Alternatives
9 oz. frozen spinach
3 tablespoons chopped green onions
3 tablespoons chopped onions
3 tablespoons chopped water chestnuts (optional)
1 (15 oz.) can artichoke hearts, water-packed
¾ cup Mori-nu tofu, firm
¾ cup Cashew Mayo https://lifeandhealth.org/undo-my-disease/diabetes/cashew-mayo/104712.html or store-bought light vegan mayo of choice
3 tablespoons diced pimientos (optional)
1 tablespoon nutritional yeast
½ tablespoon lemon juice
½ tablespoon onion powder
½ tablespoon crushed garlic
½ tablespoon dill weed
½ teaspoon salt


  1. Thaw spinach, squeeze out most of the moisture, and put in mixing bowl with onion, green onion, and water chestnut.
  2. Rinse and drain artichoke hearts and pulse in food processor until coarsely chopped. Add into bowl with spinach.
  3. Blend the next 9 ingredients in the same food processor and mix in with the spinach mixture.
  4. Serve with whole-wheat crackers, sliced vegetables, your favorite whole-wheat baguette.

Prep Time: 10 minutes
Serving Size: 12 servings
1 Comment
  1. How much does the cashew mayo recipe make?….it just says 10 servings. Is one recipe enough, or do you have to double it to make 3/4 cup? Thanks!

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