This warm, bubbling dip gets its creamy body from a quick blender cashew cream, built with nutritional yeast, garlic powder, and a bright hit of lemon juice for tang. Garlic sautéed until golden mingles with squeezed-dry spinach and roughly chopped artichoke hearts, cooking down until the mixture is thick and richly savory. A scoop of soft, tangy cream cheese folds in off the heat for that classic, spoon-clinging texture before everything bakes into a golden, bubbling top. Red pepper flakes add a gentle kick if you want it, and a short rest before serving keeps every scoop intact. Pile it onto crackers or sliced bread while it's still warm from the oven for the best pull and stretch. It's an easy, crowd-pleasing party dip that fits neatly into a dairy free spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes. Drain and rinse well.
Preheat the oven to 375°F (190°C).
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
