This creamy, bubbling dip layers a cashew-based cream with plenty of garlic, spinach, and roughly chopped artichoke hearts for that classic tangy, savory bite everyone loves. Nutritional yeast gives the base a deep, cheesy flavor without any animal products in sight, while a quick sauté of garlic, spinach, and artichokes builds real depth before everything gets folded together and baked until golden. The smoked paprika and nutritional yeast topping crisps up beautifully in the oven, creating a bubbling, golden crust over the rich filling underneath. Scooped up with tortilla chips or warm baguette slices, it's the kind of shareable, crowd-pleasing appetizer that disappears fast at any gathering. Since every component here is plant-based from the start, it's an easy, satisfying pick for a vegetarian spread without sacrificing any of the creamy, cheesy comfort you're craving.
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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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