This creamy, savory dip starts with soaked cashews blended into a rich, tangy base, brightened with lemon juice and a boost of nutritional yeast for that cheesy depth. Garlic sizzles in olive oil before spinach and roughly chopped artichoke hearts join in, cooking down until the mixture turns thick and intensely flavorful. Once combined with that luscious cashew cream, everything gets spread into a baking dish and topped with a smoky, savory nutritional yeast and paprika crumble that turns golden and bubbly in the oven. The result is a warm, spoonable dip with layers of garlicky, herby flavor and a satisfying richness in every bite. It's a great party starter to bring to a Paleo spread, easily scooped up with your favorite veggie sticks or grain-free crackers. Simple pantry staples and real, whole ingredients make this one easy to feel good about serving.
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Preheat the oven to 375°F (190°C). Drain the soaked cashews and add them to a high-speed blender or food processor along with the 1/2 cup water, 2 tbsp nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The cream should be thick and pourable with no visible cashew pieces.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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