Vegan Spinach and Artichoke Dip with fresh baguette.This is an easy and creamy c…

Vegan Spinach and Artichoke Dip with fresh baguette.💛🌱This is an easy and creamy cheese dip that’s great for entertaining. Made in collaboration with @acebakery #Sponsored. Just bung these Bake-Your-Own Demi-Baguettes in the oven until crispy and golden, slice and get dipping.

I’ve copied the recipe for this tasty dip below.👇 I know you’re going to love this one!😘✌️ #BreadLoversRiseUp #ACE #twospoons

Link in bio for more details!

1 cup raw cashews
4 cloves garlic, finely chopped
1 small onion, finely chopped
2 teaspoons coconut oil
5 oz (140g) baby spinach
1 can (400 ml/14 oz) artichoke hearts, strained and pat dry, chopped
1 ¼ cups almond milk
1/4 cup nutritional yeast
1 tablespoon lemon juice
2 teaspoons miso
¾ teaspoon sea salt
½ teaspoon pepper
2 Ace Bakery demi baguettes (1 box, 400g)

1. Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.

2. In a medium-sized skillet add the garlic, onion and coconut oil. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).

3. Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.

4. Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly.

5. Bake demi baguettes on a baking tray for 8-10 minutes at 410F. Let cool, then slice. Optional to toast the slices by turning the oven to broil and spreading the baguette slices onto the baking tray. Toast for 1 minute, or until golden brown, flip and toast the other side. Use the baguette slices for dipping into the spinach and artichoke dip.

*Note: This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying.

24 thoughts on “Vegan Spinach and Artichoke Dip with fresh baguette.This is an easy and creamy c…”

  1. So can’t wait to make this!!!! I need but free so I’m thinking I’ll run the cashews with vegan cereal cheese? 🙌

  2. @petersfy here’s another one that looks really good. It would be a good appetizer dish to make for the holidays

Leave a Comment