Vegan Spinach Artichoke Dip

Vegan take on a beloved dip.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


  • 1.5 cups raw cashews (soak overnight in room temperature water or cover with boiling water and let sit for 30 minutes), drain
  • 1/2 cup + 3 Tablespoons Unsweetened Better Half Creamer
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup vegan mayo
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 2 cans large artichokes, drained and quartered
  • 1 Tablespoon olive or avocado oil
  • 2 Teaspoons minced garlic
  • 2 Teaspoons minced shallot
  • 1/2 white or yellow onion
  • 1 stalk celery, thinly sliced
  • 8oz fresh spinach



Preheat oven to 350. Bring skillet to medium heat and add oil. Add garlic and shallots; Move around the pan as they cook down and become fragrant, then add onion and celery; sprinkle with a little salt and pepper. Allow to cook 3-5 minutes or until onions are translucent; set aside.

Place cashews in a high-powered blender along with the Unsweetened Better Half Creamer, blend until smooth, about 2-5 minutes; you will need to stop and scrape down the sides a couple times. Add lemon juice, mayo, salt and pepper. Blend on low to combine. Add onion mixture and pulse to combine, then add artichoke and pulse a couple times to combine (only 2-3 times, you don’t want to break down the artichokes very much). Place artichoke mixture in 8×8 or 9×9 pan and set aside.
Place spinach in a large cast iron skillet and bring to medium heat. Move spinach around as it wilts. Once spinach is wilted, remove from heat and add to artichoke mixture. Mix to combine. Place in oven and bake for 5 minutes or until it is warm throughout. Serve immediately with pita chips or veggies.