Artichoke-Spinach Dip
The easiest Artichoke-Spinach Dip that you'll ever make! Creamy, cheesy, and flavorful with NO dairy!
Ingredients
- 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
Instructions
- 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!