Artichoke Spinach Dip

Note: For best printing results, please use Google Chrome.

This is a crowd pleaser! This dip is packed with flavor and delicious. Dip can be served warm or cold. 


  • 1 cup cannellini beans, drain well and reserve liquid (use cooked dry beans)
  • 1 cup cashew sour cream*, optional
  • 1 can artichoke hearts, drain and chopped small, 398 ml/14 oz
  • 1 can water chestnuts, drain and chopped small, 218 ml/8oz
  • 1 10 oz pkg frozen spinach, thawed and squeezed to remove excess moisture or cook fresh 312g/11 oz bag then drain well 
  • 3 Tbsp lemon juice
  • ½ cup mixed dried vegetables
  • 3 Tbsp nutritional yeast
  • ¾ tsp garlic powder
  • ½ tsp mustard powder
  • ½ tsp dried basil
  • ½ tsp oregano
  • ½ tsp marjoram
  • ½ tsp salt


  1. Add to a food processor or to a blender the beans and blend until smooth. Only if needed, add some of the reserved liquid from the beans. 
  2. Empty the contents to a large mixing bowl. Add the remaining ingredients and stir well to combine.
  3. Transfer contents to a serving bowl, cover and refrigerate a few hours to allow the dried vegetables to hydrate and for the flavors to meld.
  4. Keeps well in fridge for 5 days.