Creamy Kosher Spinach and Artichoke Dip

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I started making this kosher spinach and artichoke dip after countless potluck disasters with the dairy version at non-kosher parties. You know the drill – everyone brings the classic cream cheese version, but when you keep kosher, you’re stuck watching from the sidelines. This recipe changed all that for me.

The key here is using cashew cream as your base instead of the usual cream cheese and sour cream combo. I soak raw cashews for at least two hours (overnight works even better), then blend them with a splash of unsweetened plant milk until they’re completely smooth. The texture rivals any dairy dip I’ve ever had. Don’t skip the nutritional yeast either – it adds that slightly tangy, cheesy flavor that makes this dip completely addictive.

Why Cashew Cream Makes All the Difference

What really makes this version shine is the technique for the spinach. I use frozen spinach because it’s convenient, but here’s the crucial part: you have to squeeze out every drop of water. I’m talking about wrapping it in clean kitchen towels and really going at it. Any excess moisture will make your dip watery and disappointing. For the artichokes, I prefer the marinated ones from a jar over the plain canned ones. They bring more flavor to the party.

The Secret to Perfect Spinach and Artichoke Texture

This dip works beautifully for Shabbat appetizers or holiday gatherings. I serve it with toasted pita chips, sliced baguette, or cut vegetables. It keeps warm in a slow cooker if you’re entertaining, and leftovers reheat perfectly in the microwave. The whole thing comes together in about 30 minutes, which makes it perfect for those last-minute hosting moments we all find ourselves in.

Creamy Kosher Spinach and Artichoke Dip - American recipe
I started making this kosher spinach and artichoke dip after countless potluck disasters with the dairy version at non-kosher parties. You know the drill - everyone brings the classic cream cheese version, but when you keep kosher, you're stuck watching from the sidelines. This recipe changed all that for me. The key here is using cashew cream as your base instead of the usual cream cheese and sour cream combo. I soak raw cashews for at least two hours (overnight works even better), then blend them with a splash of unsweetened plant milk until they're completely smooth. The texture rivals any dairy dip I've ever had. Don't skip the nutritional yeast either - it adds that slightly tangy, cheesy flavor that makes this dip completely addictive. What really makes this version shine is the technique for the spinach. I use frozen spinach because it's convenient, but here's the crucial part: you have to squeeze out every drop of water. I'm talking about wrapping it in clean kitchen towels and really going at it. Any excess moisture will make your dip watery and disappointing. For the artichokes, I prefer the marinated ones from a jar over the plain canned ones. They bring more flavor to the party. This dip works beautifully for Shabbat appetizers or holiday gatherings. I serve it with toasted pita chips, sliced baguette, or cut vegetables. It keeps warm in a slow cooker if you're entertaining, and leftovers reheat perfectly in the microwave. The whole thing comes together in about 30 minutes, which makes it perfect for those last-minute hosting moments we all find ourselves in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews soaked for 2+ hours
  • 1/2 cup unsweetened oat milk or other plant milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice fresh squeezed
  • 2 cloves garlic minced
  • 10 oz frozen spinach thawed and thoroughly drained
  • 1 cup marinated artichoke hearts drained and chopped
  • 3 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Preheat your oven to 375°F. Drain the soaked cashews and rinse them well.
  2. In a high-speed blender or food processor, combine the drained cashews, oat milk, nutritional yeast, and lemon juice. Blend until completely smooth and creamy, about 2-3 minutes. Set aside.
  3. Place the thawed spinach in a clean kitchen towel and squeeze out as much water as possible. Really get in there and wring it out - this step is crucial for avoiding a watery dip.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Add the squeezed spinach to the skillet and cook for 2-3 minutes, stirring to break up any clumps.
  7. Remove from heat and stir in the chopped artichoke hearts, cashew cream mixture, salt, pepper, and red pepper flakes if using.
  8. Transfer the mixture to a greased 8x8 inch baking dish or small casserole dish. Drizzle the remaining tablespoon of olive oil over the top.
  9. Bake for 20-25 minutes, until the top is lightly golden and the dip is bubbling around the edges.
  10. Let cool for 5 minutes before serving. Serve warm with pita chips, sliced baguette, or fresh vegetables.

Notes

The cashews need to be soaked for at least 2 hours, but overnight soaking works even better for the creamiest texture. If you forget to soak them, you can quick-soak by covering with boiling water for 30 minutes. This dip can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftovers keep in the refrigerator for 3-4 days and reheat well in the microwave.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 195
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 485mg 21%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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