Score Big at Your Next Game-day Gathering With Artichoke Dip September 14, 2026 Ready for a game-day appetizer that goes beyond the usual chips and salsa? Score big at your next gathering with this warm artichoke and spinach dip. Hidden beans and cashews add protein and fiber to a creamy, savory snack that’s sure to become a fan favorite. Serve it with vegetables, whole-grain crackers, corn chips or toasted bread and let the snacking begin. Look for canned artichoke hearts year-round in the canned vegetable aisle of your supermarket. Prep Time: 5 minutes Cook Time: 20 minutes Servings: 8 Ingredients 1/4 cup unsalted cashews 1 small onion, diced 4 cloves garlic, minced 1 tablespoon olive oil 1 cup spinach, fresh or frozen 14-ounce can artichoke hearts, drained and chopped 1 cup canned or cooked white beans (navy or cannellini), drained and rinsed 1 1/2 cups milk, dairy or unsweetened non-dairy 1/4 cup nutritional yeast 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 1/4 teaspoon black pepper Optional toppings: Grated Parmesan cheese, chopped green onions or chives, or crushed red pepper flakes. Directions Preheat the oven to 375 degrees. Place the cashews in a heat-safe bowl and cover with boiling water. Let stand for about 15 minutes to soften. While the cashews soak, heat the olive oil in an oven-safe skillet over medium-low heat. Add the onion and garlic and cook until softened and fragrant, about 3 to 5 minutes. Transfer half of the onion-garlic mixture into a blender or food processor, leaving the remaining half in the skillet. Add the spinach and artichoke hearts to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the spinach is wilted and everything is heated through. Remove from the heat. Drain the cashews and add them to the blender or food processor with the reserved onion-garlic mixture. Add the white beans, milk, nutritional yeast, lemon juice, Dijon mustard, salt and black pepper. Blend until smooth and creamy. Pour the sauce into the skillet with the spinach and artichokes. Stir until well combined. If desired, sprinkle with Parmesan cheese. Transfer the skillet into the oven and bake for 8 to 10 minutes, or until hot and bubbly. If you do not have an oven-safe skillet, transfer the mixture into a baking dish before baking. Serve warm with fresh vegetables, whole-grain crackers, toasted bread or corn chips. This recipe was inspired and adapted from FoodHero.org.
