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) OR 10oz box of silken tofu + 2 Tbsp arrowroot powder
- 3/4 cup plain unsweetened non-dairy milk (I used unsweetened soy 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 – I’ve used kale a few times!
- Preheat oven to 425.
- In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth. If using the tofu/arrowroot mixture blend a few more minutes until warm and thick.
- 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.