Spinach Artichoke Dip is a pretty irresistible snack, until you really figure out what's in it....oh wait, maybe that's just me. When I cut dairy out of my diet, that didn't mean I lost a complete taste for a good spinach artichoke dip.....so I set out to come up with a great, new recipe that would satisfy this craving. I think this recipe does a pretty good job of doing just that. Be sure to eat it right out of the oven.
Ingredients
¾ cups cashews
¾ cup nondairy milk
⅓ cup nutritional yeast
2 tablespoons lemon juice
1 - 2 cloves garlic
1 teaspoon salt
freshly ground pepper to taste
1 teaspoon onion powder
half an avocado
1 13.75 can artichoke hearts
2 cups fresh spinach
Instructions
Preheat oven to 375 degrees.
In a blender, thoroughly blend cashews, milk, nutritional yeast, lemon juice, garlic, salt, pepper, onion powder and avocado.
Blend until creamy, smooth and cashews are thoroughly blended. This may take a few minutes.
Once blended, add artichoke hearts and spinach and pulse until the artichoke and spinach are blended, but it's OK to have some yummy chunks.
Scrape into oven-proof dish or pan and bake for approximately 15 - 17 minutes.
Serve with tortilla chips or bread....and enjoy!
Recipe by Veggie Craving at https://www.veggiecraving.com/dairy-free-spinach-artichoke-dip/