Yah, I know it’s a terrible pic but who cares because WOW this was DELISH!!! We had a pre-Father’s Day party today so I decided to serve this dip I’ve had my eye on for a while now. It was SO GOOD! Everyone enjoyed it! I made a double batch and the bowl was licked clean! It’s so nice to find a good plant-based spinach artichoke dip, especially one without some type of fake mayo or processed vegan product. Our toddler LOVED this and devoured it along with carrot and zucchini sticks.
I would’ve taken better pictures if I wasn’t slapping hands out of it first! Small price to pay for a good recipe!
The original recipe is from Deena Burton’s Plant-Powered Kitchen Another AWESOME blog you need to check out ASAP!
Creamy Artichoke Spinach Dip
3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I used unsweetened almond milk)
3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (I used 2)
1/2 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender) – I used canned, turned out GREAT!
2 cups (loosely packed) spinach leaves
Preheat oven to 425. In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth.
Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
** NOTE: I found that transferring the mixture to the food processor BEFORE adding the artichokes and spinach worked better than trying to pulse them in the blender since I can’t really pulse anything in my Vitamix.