Go Back
Spinach Artichoke Dip
George Bryant

Cheesy Spinach Artichoke Dip with Garlic Béchamel

Print Recipe Pin Recipe
Prep Time 21 minutes
Cook Time 32 minutes
Total Time 53 minutes
Servings: 4 -6
Ingredients Method

Ingredients
  

Cheesy Spinach-Artichoke Dip
  • One 10-ounce box frozen leaf spinach or fresh baby spinach leaves thawed and drained
  • One 9-ounce box frozen or jarred artichoke hearts thawed and drained
  • ¾ cup Dairy-Free Garlic Béchamel see below
  • ½ cup Dairy-Free Sour Cream see below
  • ¾ teaspoon sea salt
  • ¹∕8 teaspoon black pepper
  • ¼ cup finely chopped cashews pine nuts or almonds
  • 2 tablespoons Dairy-Free Grated Parmesan see below
Dairy-Free Garlic Béchamel
  • 2 tablespoons extra-virgin olive oil
  • 2 finely chopped garlic cloves
  • 1 tablespoon arrowroot flour mixed with 2 tablespoons water
  • 1½ cups grass-fed milk or homemade cashew or almond milk
  • 1 teaspoon sea salt
  • ¼
 teaspoon ground nutmeg
Dairy-Free Sour Cream
  • 1 cup raw cashews soaked for at least 4 hours or overnight, rinsed and drained
  • ¾ cup water
  • 3 tablespoons lemon juice
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon gluten-free chickpea miso
  • ¾ teaspoon sea salt
  • ½ teaspoon dairy-free probiotics powder optional
Dairy-Free Grated Parmesan
  • ¾ cup raw macadamia nuts
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt

Method
 

Cheesy Spinach-Artichoke Dip
  1. Preheat the oven to 400˚F.
  2. In a small saucepan, bring 2 cups salted water to a boil.
  3. Add the spinach and artichokes and cook until tender, about 3 minutes; drain.
  4. In a medium saucepan over medium heat, stir together the béchamel, sour cream, salt and pepper until warmed through, about 3 minutes.
  5. Stir in the spinach and artichokes to coat.
  6. Scrape the mixture into a small baking dish and sprinkle with the nuts and Parmesan.
  7. Bake until golden, about 20 minutes.
Dairy-Free Garlic Béchamel
  1. In a small saucepan, heat the oil over medium heat.
  2. Add the garlic and sauté until fragrant, about 1 minute.
  3. Slowly whisk in the milk and bring to a simmer, stirring occasionally.
  4. Stir in the arrowroot slurry and cook until thickened, 2 to 4 minutes.
  5. Season with the salt and nutmeg.
Dairy-Free Sour Cream
  1. Add all the ingredients to a high-speed blender and process on high speed until smooth. Refrigerate until cold and thickened. (The sour cream keeps in a resealable container for up to 1 week.)
Dairy-Free Grated Parmesan
  1. Using a food processor, pulse together the macadamia nuts, nutritional yeast and salt. Refrigerate. (The parmesan will keep in a resealable container for up to 1 week.)