Sunday marked the 100th day since my grandpa passed away, and in our culture, there’s a celebration where my entire family gathers together at temple and we honor his memory. It still takes me aback how raw my feelings are every time I allow my mind to linger on the fact that he’s really gone.
Sunday was also the day of my half marathon, you know, the one that I’d devoted the past several months training for (including days spent splashing through puddles, being pelted by rain, and shivering in freezing temperatures). Those two events just so happened to coincide with the Superbowl and my sister’s birthday. Yeah, what a Sunday, right? I hope yours was a bit more relaxing.
Yet in between shattering my personal record for my half marathon (1 hour and 44 minutes!), wishing I could’ve shared my accomplishment with my grandpa (because let’s be real, that old guy would’ve been proud and would’ve insisted on running the next one with me), making it back in time to have lunch with my family, and picking up my sister’s birthday cake, there was still some time for me to make this vegan spinach artichoke dip for the Superbowl.
The highlight of the day was that my family and Mark loved this dip much more than I’d thought they would! Score!
Even though this dip is quite different in flavor from your traditional, heavier spinach artichoke dips, it rivals it in deliciousness. Creamy, rich, savory, garlic-y, and slightly nutty, this ‘spinach artichoke dip’ will only leaving you wanting more. It is definitely best served hot with some pita chips or toasted french bread (I prefer the pita chips).
- 1 cup raw cashews (soaked in very hot water for an hour)
- ⅓ cup almond milk
- ½ cup nutritional yeast (and a few more Tablespoons if needed for taste)
- 1 Tbsp sea salt (more for taste)
- 2 Tbsp olive oil
- 3 cups spinach
- ½ onion (diced)
- ½ cup marinated artichokes (found in a jar) - chop them into quarters
- 3 cloves garlic
- paprika for taste
- Optional: Vegan mozzerella
- Bring a small pot of water to a boil. Turn off the heat and soak the cashews in the pot for an hour.
- In a pan, heat olive oil and add the onions. Sautee onions for a few seconds and then add the garlic. Sprinkle a pinch of salt over the onions and garlic. Cook until the onions are starting to brown and are soft. Add the spinach and cook until the spinach is wilted. Set the pan aside.
- Once the cashews have finished soaking, drain the water. In a food process or blender (I prefer food processor), add the cashews and almond milk. Process/blend until the mixture is smooth. Add the nutritional yeast and salt. Process again until everything has been evenly blended.
- Taste the mixture and add one or two more tablespoons of nutritional yeast or salt if needed.
- Add the artichokes and blend until there are only tiny chunks in the mixture.
- Add the cooked spinach, onions, and if you want, 2 Tablespoons of the vegan mozzarella. Blend for a few seconds so that the spinach is slightly chopped up and evenly mixed into the dip.
- Preheat oven to 350 degrees Fahrenheit (if you can, set your oven to convect)
- Using a rubber spatula, scrape out the mixture into a ramekin or something bake-able. Sprinkle some vegan parmesan cheese over the mixture if you'd like. Bake for 15-20 minutes, then remove it from the oven, sprinkle some paprika over the dip, and using a spoon, stir the dip so that the vegan cheese is mixed in.
- Serve hot with some pita chips or toasted bread.
The best part about this dip is that it not only tastes good, it’s also good for you. Filled with all natural plant-based ingredients, this dip is power packed with protein, B vitamins, healthy fats, and fiber. It is also much more guilt-free than your traditional spinach dip. So yes, dip in my friends, and share it with all of your friends!
Hope you all had a wonderful Tuesday and that you’re relaxing in your homes thinking about when you’re going to find time to make this spinach dip.
Have a great night and stay happy and healthy y’all!
I am currently debating on whether or not I want to do another half marathon in March. It’ll be right before I age out of my age group. Should I do it???