Spinach & Artichoke Dip

Spinach & Artichoke Dip

Spinach & Artichoke Dip

Ingredients:

  • 1 1⁄2 cup cashews, dry raw
  • 1 1⁄2 cup unsweetened almond milk
  • 1⁄3 cup lemon juice
  • 4 garlic cloves
  • 1 cup nutritional yeast
  • 1 teaspoon Dijon mustard
  • 2 teaspoon sea salt
  • 1⁄2 teaspoon black pepper
  • 4 cups or x2 13-16oz can artichoke hearts quartered
  • 4 cups spinach, roughly chopped

Directions:

  1. Soak cashews for 2-24 hours. Drain and rinse before using.
  2. Preheat oven to 425.
  3. In a high powered blender, add cashews, milk, lemon juice, garlic cloves, nutritional yeast, dijon, salt and pepper. Blend on high for 2-4 minutes, until very smooth.
  4. Add artichokes and spinach, and pulse a few times to slightly chop up the artichokes and spinach.
  5. Place mixture into a 13×9” pan, and bake for 18-22 minutes.
  6. Serve warm.

Tip: You can keep in the refrigerator for up to a week, or freeze for up to 3 months.



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