Creamy Vegan Basil Artichoke Dip
Prep time
Total time
Recipe type: Dip
Serves: 6
  • ½ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ⅓ cup drained marinated artichoke hearts
  • 1 small lemon, juiced
  • ½ cup water
  • 1 tsp fine sea salt
  • ½ cup basil (packed)
  • 2 cups baby spinach (packed)
  • 1 garlic clove
  • Pinch of cayenne (optional)
  1. Start by soaking your sunflower seeds and pumpkin seeds in 2 cups of water for 30 minutes to 2 hours. This will help them blend more easily, resulting in a smoother dip, but is not absolutely necessary.
  2. Rinse and drain seeds, then add to a large food processor, and blend with the garlic and ¼ cup of water until creamy, about two minutes, scraping down the sides as necessary.
  3. Add the remaining ¼ cup of water, as well as the artichokes, lemon juice, salt, spinach, basil, and cayenne, and blend until bright green and creamy, about two minutes more, again scraping down the sides as required.
  4. Serve cold with sliced veggies, crackers, and/or chips.
Recipe by Tucking In at