Author: Andrea
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
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
- 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!
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