For whatever reason, one of my sisters has brought a cheesy spinach artichoke dip to our last few family gatherings. It tastes quite good, but it’s so rich that 1/4 of that dip is a meal unto itself. I want to keep the spinach artichoke dip tradition alive during my Thanksgiving dinner this year with a dip of my own. I made a lighter version by leaving out on the cheese and sour cream and mixing in some cashew cream instead. From tikka masala to cheesecakes, we’ve seen how cashew cream can be so versatile in the kitchen. It’s absolutely dreamy in this dip. It adds a richness and natural sweetness that pairs so well with the vegetables. I’ve been snacking on the dip over the last few days and spreading it on my morning toast with a heavy hand. It’s wonderfully addictive. With Thanksgiving coming up in less than a week, how far along are you with your planning? I have 3 dishes down, but still have to tackle the dessert and figure out what I’m doing with the bird. Stay tuned to see what dessert I make!
MASTER MY MISTAKES / COOKING NOTES
Get that Water Out! Make sure to squeeze the excess water from the spinach before chopping and mixing it with the rest of the ingredients.Heating the Dip: I like the serving the dip as is, but if you want it warmed, pop the dip in a 350 degrees F oven (175 degrees C) for about 10 minutes. Word of warning, the dip will turn a bit yellow once you bake it, but it still tastes fine!Try with homemade baked tortilla chips! This dip is great with homemade tortilla chips, too. Click here for the printable recipe, or check out my video tutorial!
TOOLS + INGREDIENT USED
High-speed blender: To get the dip extra creamy, I like to use a high-speed blender. Alternatively, you can use a food processor or an immersion blender.Sauté pan
LOOKING FOR MORE VEGAN DIPS?
Golden Turmeric HummusRoasted Garlic Hummus, Jalapeño Hummus, and Carrot Harissa HummusMuhammara (Syrian Red Pepper Dip)
