This is best served warm in a cute Pyrex at a party where you want to impress others. But straight outta the fridge via a spoon when you are by yourself the next day is just as delicious.

artichoke dip
Prep time: 
Cook time: 
Total time: 
Serves: many
  • 1 T olive oil
  • 1 small sweet onion, diced
  • 1 small red pepper diced
  • 1 can green chiles
  • 2 cloves garlic, minced
  • 2 cans of artichoke hearts, drained and chopped
  • 1 cup raw cashews, powdered
  • 1 cup veggie stock or water
  • juice from half a lemon
  • 1 T soy sauce
  • 3 T nutritional yeast
  • 1 tsp sea salt, or to taste
  1. Preheat oven to 350 (if serving straight away – this also keeps well in the fridge for a few days and can be baked later when you are ready).
  2. Make your cashew cream: powder your cashews in a grinder, high-speed blender, or food processor and then add the water (or veggie stock) and blend until smooth and creamy. Add lemon juice, soy sauce, nutritional yeast, and salt and blend until combined. Set aside.
  3. Saute the onions, red bell pepper, and garlic in the oil over medium heat for until onions are translucent (about 8 minutes).
  4. Add the can of green chiles and saute 2 minutes more.
  5. Add chopped artichokes and sauté for 5 minutes more.
  6. Add your cashew cream to the saute and fold in with a rubber spatula.
  7. Cook the mixture until thick and warm (about 3 minutes).
  8. Pour everything into an oven-proof baking dish (like a Pyrex).
  9. Bake at 350 for 15 minutes until lightly brown on top.
  10. I like to serve this with some veggies and a few kinds of crackers and maybe some sliced sourdough. It’s perfect to take to a party or serve as an appetizer at a dinner party.