This dip leans into a rich, from-scratch cashew cream — soaked cashews blended smooth with nutritional yeast, lemon juice, and warm garlic and onion powder — as the creamy backbone instead of anything mass-produced. Sautéed garlic, well-dried frozen spinach, and roughly chopped artichoke hearts get folded right in, giving every scoop that classic tangy, savory depth. A quick mix of nutritional yeast, olive oil, and smoked paprika gets scattered over the top before it all bakes until the edges bubble and the surface turns deep golden. Pull it straight from the oven and dig in with crisp veggie sticks or your favorite compliant dippers for scooping. It's a cozy, crowd-pleasing appetizer that fits neatly into a Whole30 spread without missing a beat on flavor.
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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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