Authorchef-Julia.com
DifficultyBeginner

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.

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
 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
Directions
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.

Ingredients

Ingredients
 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

Directions

Directions
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.

Spinach Artichoke Dip
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