Vegan Artichoke Dip for All Your Outdoor Entertaining

Vegan Artichoke Dip for All Your Outdoor Entertaining

Your favorite appetizer just got a healthy update! Fresh from Julie Piatt’s new book, This Cheese is Nuts, this savory spread calls for just seven simple ingredients. Make a batch to serve as a side at your next barbecue or pack it along for a picnic. 


Makes 1 cup

Finally, a delicious artichoke appetizer that is incredibly delicious and healthy. A great cheese spread for a brunch or eating outdoors, it travels wonderfully.


1 cup cashews

1 teaspoon olive oil

1 cup fresh spinach

1 tablespoon nutritional yeast

1 cup roasted artichoke hearts from a jar

1 teaspoon lemon juice

1/2 teaspoon Celtic sea salt


  1. Preheat the oven to 350 degrees F.
  2. Roast the cashews on a rimmed baking sheet for 10 minutes or until golden brown.
  3. In a medium saucepan over medium-low heat, add the olive oil. spinach and sauté for 2 minutes or until the spinach is wilted but still bright green.
  4. In the bowl of a food processor, place the roasted cashews, nutritional yeast, artichoke hearts and salt.
  5. Pulse until the cheese forms a ball on the side of the bowl.
  6. Add in the cooked spinach and pulse a few times until it is incorporated.
  7. Serve with chips, crackers or toast.

Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.

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