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Whole30 Hot Artichoke-Parsley Dip with Roasted Fingerling Dippers From The Whole30 Friends & Family

Make this Hot Artichoke-Parsley Dip with Roasted Fingerling Dippers for your next get-together. Your guests will fall in love with this savory dish.
4.24 from 39 votes
Prep Time 25 mins
Cook Time 50 mins
Stand 4 hrs
Total Time 5 hrs 15 mins
Servings 15


  • 1 cup raw cashews
  • pounds fingerling potatoes halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup Mayonnaise
  • Grated zest and juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic chopped
  • 1 9- to 12-ounce package frozen artichoke hearts, thawed and drained, or 2 (14-ounce) cans Whole30-compatible quartered artichoke hearts, drained
  • 1 cup lightly packed fresh parsley leaves


  • RINSE the cashews and drain. Place the cashews in a bowl and add enough water to cover by 1 inch. Cover the bowl and let stand for 4 hours or up to overnight. Drain the cashews and rinse under cold water. Set aside.
  • PREHEAT the oven to 400°F. Line a large rimmed baking pan with parchment paper.
  • PLACE the potatoes in a large bowl. Drizzle with olive oil and sprinkle with the rosemary, thyme, ½ teaspoon salt, and ½ teaspoon pepper; toss to coat. Arrange in a single layer on the baking pan, cut sides down. Roast for about 25 minutes, until the potatoes are tender and bottoms are lightly browned.
  • MEANWHILE, combine the soaked cashews, mayonnaise, ½ cup of water, lemon zest and juice, nutritional yeast, garlic, and the remaining ½ teaspoon salt and ½ teaspoon pepper in a blender or food processor. Cover and pulse until finely chopped and then puree until smooth, about 2 minutes. Roughly chop the artichoke hearts. Add the artichokes and parsley to the blender or food processor. Cover and pulse until the artichokes and parsley are finely chopped. Transfer the mixture to a 9-inch glass pie plate.
  • BAKE for 25 to 30 minutes at 160°F, until the top is lightly browned and heated through. Serve hot with the potatoes for dipping.
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