Artichoke-Spinach Dip
The easiest Artichoke-Spinach Dip that you'll ever make! Creamy, cheesy, and flavorful with NO dairy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- ¾ cups raw cashews not soaked is fine
- 2 cups frozen artichokes partially thawed
- 2 cups loosely packed spinach leaves
- 1-2 garlic cloves or to taste
- ¾ cup unsweetened nondairy milk I used almond
- 2-3 tablespoons lemon juice
- ¾ teaspoon sea salt
- ½ dry ground mustard
- Black pepper to taste
Preheat oven to 425 degrees.
In a food process or or strong blender, add cashews, garlic, sea salt, mustard, black pepper, milk and lemon juice. Blend until very smooth.
Add the artichokes and spinach and pulse but not too much, in order to keep some chunky texture.
Place in an 8x8 baking dish and bake for about 20 minutes, until lightly golden on top.
Serve with corn tortilla chips or try serving with veggies like romaine leaves or sliced red peppers! Enjoy!