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Recipe type: Appetizer
Prep time: 
Cook time: 
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Serves: 4
 
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
  1. Preheat oven to 375 degrees.
  2. In a blender, thoroughly blend cashews, milk, nutritional yeast, lemon juice, garlic, salt, pepper, onion powder and avocado.
  3. Blend until creamy, smooth and cashews are thoroughly blended. This may take a few minutes.
  4. 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.
  5. Scrape into oven-proof dish or pan and bake for approximately 15 - 17 minutes.
  6. Serve with tortilla chips or bread....and enjoy!
Recipe by Veggie Craving at https://www.veggiecraving.com/dairy-free-spinach-artichoke-dip/