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Spinach Artichoke Dip

Looking for an easy dip to take to a get together? This one won't disappoint. It's rich tasting but without all the fat.

CategoryNo Oil, plant based appetizers, Vegan

Total Time35 Min

DifficultyEasy

Yields6 Servings

Spinach Artichoke Dip

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • ¾ cup raw cashews
  • ¾ cup unsweetened soy milk
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • ¾ tsp sea salt
  • ½ tsp dry mustard powder
  • ¼ tsp red pepper flakes
  • 2 cups canned artichoke hearts
  • 2 cups baby spinach leaves
  • freshly ground black pepper, to taste

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Preheat oven to 425 degrees. Place the cashews, soy milk, lemon juice, garlic, salt, mustard powder, and pepper in a high speed blender. Blend until smooth. In the bowl of a food processor, add the artichokes and spinach and blend very briefly, keeping the texture chunky. Mix the artichoke and spinach with the blended cashews. Place the mixture in an 8 inch square baking dish. Bake for 18-20 minutes. Serve with oil free crackers such as Mary’s Gone Crackers or oil free pita bread. Variation: Add 1 cup white beans to the cashew mixture and blend.

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