Baked Spinach Artichoke Dip with Cashew Cream by Chef Carrie Bonfitto

Content Summary

Chef Carrie Bonfitto, NC, BCHN® reimagines a party classic through the lens of holistic nutrition. By swapping heavy dairy for a velvety, nutrient-dense cashew base, this recipe provides a crowd-pleasing appetizer that supports a variety of dietary needs without sacrificing the nostalgic comfort of the original.

• The Dairy-Free Secret: How soaked cashews, lemon, and garlic recreate the richness of traditional cream cheese.
• Nutrient-Dense Profile: A breakdown of the vitamins and fiber found in spinach and artichoke hearts.
• Culinary Versatility: Suggestions for using the dip as a high-protein filling for ravioli or lasagna.
• Modern Twist on History: Retaining the mid-20th-century appeal of creamy dips with a plant-forward upgrade.

Spinach artichoke dip is one of those appetizers people naturally gather around. It is warm, savory, creamy, and comforting—the kind of dish that disappears quickly at a party.

This version has become one of my go-to recipes for catered events because it feels familiar while still supporting a variety of dietary needs. Instead of relying on cream cheese and parmesan, the creamy base comes from soaked cashews blended with lemon, garlic, and water. Once combined with spinach, artichoke hearts, shallot, and a touch of nutmeg, the dip is spooned into a baking dish and broiled until golden on top.

Serve it warm with colorful cut vegetables, or use it as a rich filling for dairy-free ravioli or lasagna.

A Little History of Spinach Artichoke Dip

Spinach artichoke dip is a classic American appetizer often associated with potlucks, parties, game days, and casual restaurant menus. While there is not one clearly documented inventor, creamy dips became especially popular in the United States during the mid-20th century, when casual entertaining and snack-style foods were on the rise.

Over time, artichoke hearts joined spinach in the creamy dip format, creating the familiar baked version many people know today.
This recipe keeps the nostalgic appeal of the original while giving it a more modern, plant-forward twist.

Why This Recipe Works

The success of this dip comes down to balance. Cashews create a smooth, satisfying texture, lemon adds brightness, garlic and shallot bring depth, and artichokes offer a gentle tang that cuts through the richness. Spinach adds color and earthiness, while nutmeg gives the dish a subtle warmth.

Soaking the cashews overnight is worth the extra planning. It softens them so they blend into a creamier sauce and may make them easier to digest for some people. The result is a dip that feels indulgent without feeling heavy.

It is also a flexible recipe. I love serving it as an appetizer, but it works beautifully beyond the snack table. Tucked into ravioli or layered into lasagna, it becomes a flavorful dairy-free filling with enough richness to stand in for cheese.

Ingredient Benefits

Spinach

Spinach contributes leafy-green nutrients, including vitamin K, folate, minerals, and plant compounds. Frozen chopped spinach makes the recipe easy to prepare year-round; just be sure to thaw it fully and squeeze out the excess water so the dip stays thick and creamy.

Artichoke Hearts

Artichoke hearts add fiber, tender texture, and a mild tangy flavor. They help balance the richness of the cashew base and give the dip its classic character.

Cashews

Cashews provide the body of the dip. When soaked and blended, they become smooth and velvety, creating a satisfying texture without dairy. They also offer plant-based fats, minerals, and a small amount of protein.

Garlic, Shallot, and Lemon

Garlic and shallot build savory flavor from the beginning, while lemon juice brightens the finished dip. Together, they keep the recipe flavorful without needing lots of added salt or cheese.

Nutritional Yeast

Nutritional yeast is optional, but it adds a savory, slightly cheesy note that works well in plant-based recipes.

A Lighter Take on the Classic

Traditional spinach artichoke dip is often made with cream cheese, sour cream, mayonnaise, and parmesan. This version swaps those ingredients for cashews, olive oil, vegetables, garlic, and lemon, making it a better fit for dairy-free and vegan diets.

It also pairs well with fresh vegetables instead of crackers or chips. Bell pepper strips, carrot chips, cucumber rounds, celery sticks, and endive leaves add crunch, color, fiber, and freshness.

Check out the recipe below or learn more about Chef Carrie Bonfitto, NC, BCHN® and the rest of the Holistic Chef Team by visiting our faculty page.

Baked Spinach Artichoke Dip with Cashew Cream

By Chef Carrie Bonfitto, NC, BCHN®

INGREDIENTS

• 1 cup raw cashews, soaked overnight and drained
• ½ lemon, juiced
• 3 cloves garlic
• ¾ cup water
• 1–2 tablespoons nutritional yeast, optional
• 1 shallot, minced
• 1 tablespoon olive oil
• 1 12-ounce bag frozen chopped spinach, thawed and squeezed dry
• 1 14-ounce jar artichoke hearts in water, drained and finely chopped
• ¼ teaspoon nutmeg
• ½ teaspoon sea salt
• ½ teaspoon black pepper

INSTRUCTIONS

1. Soak the cashews
   Place the raw cashews in a bowl and cover with water. Soak overnight. Drain and rinse before using.
2. Make the cashew cream
   In a blender, combine the soaked cashews, lemon juice, garlic, and water. Blend until smooth and creamy.
3. Cook the shallot
   In a large skillet over medium heat, warm the olive oil. Add the shallot and sauté until translucent, about 2–3 minutes.
4. Add the spinach and artichokes
   Add the spinach, artichokes, nutmeg, salt, and pepper. Sauté for about 5 minutes, or until hot and most of the excess moisture has evaporated.
5. Add the cashew cream
   Stir the cashew cream into the skillet until evenly combined. Cook until the dip is hot and bubbling. Stir in the nutritional yeast, if using.
6. Broil until golden
   Transfer the dip to a baking dish and spread it evenly. Place under the broiler for 5–10 minutes, watching carefully, until the top is golden and lightly browned.
7. Serve warm
   Serve with cut vegetables such as bell pepper strips, carrot chips, cucumber rounds, celery sticks, or endive leaves.

Serving Suggestions

Serve this baked dip warm with a platter of cut vegetables, or use it as a creamy filling for dairy-free ravioli or lasagna. For a heartier entrée, layer it with tomato sauce, roasted vegetables, and fresh herbs.