This dip is pure perfection.
I absolutely LOVE this recipe. I’m so excited to have found a healthy version of this dip that tastes like the real deal. It’s beyond me how these healthy ingredients come together to form the same flavor and texture without the cheese, mayo, cream cheese, sour cream or oil. I’m promise you…. you won’t even miss it.
Creamy, yet light, and kicked up with some tangy lemon juice.
I know what you’re thinking, and you’re right. It is delicious insanity, and I wish for all of you to experience it as soon as humanly possible. This creamy rich dip is nutritious too! Packed with artichoke hearts and spinach, this snack will boost your day. Eat with carrots, radishes or crackers.
Little bites of heaven.
Spinach and Artichoke Dip
recipe from Dreena Burton at Plant Powered Kitchen
3/4 cup raw cashews
3/4 cup plain unsweetened almond milk
2 1/2 – 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups artichoke hearts
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. With a high-speed blender this will only take a few minutes. If using a standard blender, keep blending 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. Remove, let cool for about 4-5 minutes, and serve.
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