Name: Spinach Artichoke Dip
Ingredients: 1 ¼ cup cashews, soaked overnight; 2 tsp avocado oil; 3-4 cloves garlic, chopped; ½ cup onion, chopped; 1 ¼ cup almond milk or cashew milk (MALK brand); ½ tsp Redmond real salt; ½ tsp pepper; 1 tbsp lemon juice; 6 tbsp nutritional yeast; 1 14 oz bag frozen spinach, drained well; 1 14 oz can artichoke hearts, roughly chopped

This creamy, cheesy, vegan spinach artichoke dip is perfect for your next holiday party served warm or cold.

Print Pin

Spinach Artichoke Dip

A gluten free non-dairy take on the classic spinach articoke dip

Course Appetizer

Ingredients

1 ¼ cup cashews, soaked overnight
2 tsp avocado oil
3-4 cloves garlic, chopped
½ cup onion, chopped
1 ¼ cup almond milk or cashew milk MALK brand
½ tsp Redmond real salt
½ tsp pepper
1 tbsp lemon juice
6 tbsp nutritional yeast
1 14 oz bag frozen spinach, drained well
1 14 oz can artichoke hearts, roughly chopped

Instructions

Heat oven to 350°. Saute the onion and garlic in the oil for 5-8 minutes.
Place soaked cashews* into high powered blender with non-dairy milk, onions and garlic, blending well.
Add salt, pepper, lemon juice and nutritional yeast and blend till creamy. Taste if need additonal salt, pepper or nutritiional yeast.
Stir cashew cream mixture into artichokes and spinach. Pour into an oven safe dish and bake for 15 minutes.
Serve with Simply Mills gluten free crackers.

Notes

If you are in a pinch, you can boil cashews for 20 minutes to soften.