Creamy soaked cashews blend into a silky, tangy base that carries all the richness this dip needs, no dairy required. Garlic sizzles in olive oil until fragrant, then mingles with tender spinach and hearty chunks of artichoke for that classic warm, savory flavor combo. Everything gets folded together until thick and spoonable, then baked until the edges turn bubbly and the top goes lightly golden. The result is a warm, scoopable dip with real texture from the artichoke hearts and a deep, savory backbone that doesn't rely on anything processed to get there. Serve it warm straight from the dish alongside your favorite compliant dippers, and it's a solid addition to a Whole30 spread for game day, a potluck, or just a cozy night in.
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)
