Pre-Portioned Cheese-Free Spinach-Artichoke Dip Cups 🥦 – Make-Ahead Dip for Thanksgiving!
Perfect make-ahead, dairy-free, cheese-free individual dip cups for Thanksgiving guests with dietary restrictions.
This pre-portioned spinach-artichoke dip is revolutionized for Thanksgiving hosting! Free from cheese and dairy, these individual ramekins offer convenience and style. Perfect for guests avoiding dairy, while their hassle-free make-ahead design simplifies meal prep. Just warm and serve!
Imagine Thanksgiving morning: no last-minute rush, no messy dips smearing the table. These pre-baked, chilled dip cups sit ready in your fridge, needing only a quick warm in their ramekins. No cheese, yet rich and creamy thanks to cashew cream and nutritional yeast. Each bite bursts with savory spinach and tangy artichokes.
Perfect for hosting vegans, vegetarians, and dairy-intolerant guests, these cups also eliminate crumbly napkins and shared serving utensils. Ideal for Thanksgiving buffets or intimate gatherings, they deliver consistent presentation and flavor.
With just 40 minutes of prep, freeze your portions for up to 3 months or refrigerate for a week. Your guests will never guess these are pre-made—they'll think you slaved over a hot stove all day!
Ingredients
- 10 oz fresh spinach (chopped)
- 10 oz artichoke hearts (finely chopped)
- 1 cup raw cashews (soaked 4 hours)
- 1/2 cup nutritional yeast
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 ramekins/muffin tins (1/2 cup size)
Instructions
- Step 1: 1
Sauté Greens: Heat olive oil in a skillet, sauté spinach until wilted (2-3 mins). Add chopped artichokes and garlic, cook 1 min.
💡 Sauté quickly to preserve crispness
- Step 2: 2
Make Cashew Cream: Blend soaked cashews, nutritional yeast, Dijon, lemon juice, paprika, salt, and pepper in a food processor until smooth (3-4 mins). Add wet spinach-artichoke mixture and pulse to combine.
💡 Add 1-2 tbsp water if too thick
- Step 3: 3
Portion & Bake: Fill ramekins 2/3 full. Bake at 375°F (190°C) for 12-15 mins until golden. Cool completely before refrigerating/freezing.
💡 Line ramekins with parchment paper for easy release
- Step 4: 4
Store: Refrigerate up to 5 days or freeze up to 3 months. Reheat at 350°F (175°C) for 8-10 mins.
💡 Add fresh herbs before serving
Why This Recipe Works
⏰ 40-Minute Make-Ahead
Bake once, freeze for 3 months. Perfect for Thanksgiving prep!
💰 No Cheese, No Compromise
Cashew-nutritional yeast base delivers rich, tangy flavor without dairy.
👥 Individual Portions
Eliminate messy serving - guests grab their own pre-portioned dip!
🌟 Dietary-Inclusive
Meets vegan, dairy-free, and paleo (optional) requirements.
Cheese-Free Spinach-Artichoke Dip Cups
Make-Ahead Thanksgiving Appetizer for Dairy-Free Guests
🛒 Ingredients
- [Repeat ingredient list with bullet points]
👨🍳 Instructions
Nutrition (per serving):
Ingredient Notes & Substitutions
Cashews
Create the creamy base without dairy. Substitute 1 cup blanched almonds or macadamia nuts (soaked 30 mins).
Store soaked nuts in sealed container 3-5 days.
Nutritional Yeast
Adds cheesy umami. Substitute 1 tbsp grated Parmesan (check for dairy) or 1 tsp dried savory herbs.
Store in cool dark place 6-12 months.
Pro Tips for Perfect Dip
🥄 Batch Prep Secret
Line ramekins with parchment paper circles before filling - simplifies cleaning and ensures perfect release.
🧼 Speed Hack
Use pre-minced garlic and frozen spinach (no need to thaw completely).
🥬 Flavor Boost
Add 1/2 tsp chili flakes or 1 tbsp crumbled goat cheese (optional, non-dairy) before baking.
🧊 Storage Tip
Freeze ramekins flat on parchment-lined tray until solid before stacking in freezer bag.
Variations to Customize
Vegetarian Version
Add 1/2 cup cooked cannellini beans for extra protein.
Spicy Kick
Mix in 1/4 cup diced jalapeño or chipotle sauce for heat.
Mediterranean Style
Add 1/4 cup chopped kalamata olives and 1 tsp oregano.
Crunchy Texture
Top each with 1 tbsp crushed walnuts before freezing.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Whole grain crackers (gluten-free option) for dipping
- Crusty baguette slices for spreading li>Celery sticks and bell pepper strips for low-carb serving
- Dried fruit medley (figs, apricots) for sweet-savory balance
🍷 Drink Pairings:
Pair with Chardonnay, Pinot Grigio, or non-alcoholic sparkling apple cider for Thanksgiving.
Make-Ahead & Storage
Make-Ahead Tips
Portion into silicone muffin trays for easier freezing. Bake frozen portions directly without thawing.
Refrigerator Storage
Store in airtight container up to 5 days. Reheat in oven at 350°F (175°C) for 10-12 mins.
Freezer Storage
Freeze up to 3 months. Thaw overnight in fridge before reheating.
Troubleshooting & Common Questions
Q: Dip is too dry after freezing?
A: Add 1-2 tbsp water to cashew mixture before baking. Extra moisture prevents dryness during freezing/thawing.
Q: How to tell if ramekins are done baking?
A: Check for golden edges and light brown top. Dip should hold shape when gently pressed.
Q: Can I make half-batch?
A: Yes! Cut all ingredients in half and use 6 ramekins. Baking time remains same.
Final Thoughts
These cheese-free spinach-artichoke dip cups are Thanksgiving game-changers - both guest-friendly and host-friendly! The individual portions eliminate mess and guesswork, while the cashew-nutritional yeast sauce delivers creamy comfort without dairy. Prep in advance and enjoy stress-free holiday hosting.
For Pinterest visibility, post this dip cup pin as the first in a 7-day Thanksgiving menu series: Start with this dip, followed by main courses, then complementary sides like gluten-free stuffing or vegan mashed cauliflower. Finish with a dairy-free pumpkin pie. Your audience will follow your complete meal series!
