Vegan Spinach + Artichoke Dip

The perfect dairy free dip to serve/bring to your next party! If you have a copy of my Summer Dinner Party recipe book…this recipe may look familiar ;)

INGREDIENTS:

3/4 c raw cashews, soaked

3/4 c almond milk

3 tbsp lemon juice

2 cloves garlic

2 c artichoke hearts

1 small zucchini

1/2 tsp dry mustard

2 c lightly packed spinach

1 tsp sea salt

optional: nutritional yeast to sprinkle on top

DIRECTIONS:

  1. Add cashews to a bowl of warm water and soak for at least 1 hour

  2. Pre- heat the oven to 375F.

  3. Drain cashews. Add cashews, almond milk, lemon juice, garlic, zucchini, dry mustard + sea salt to your food processor. Blend until smooth. Add artichoke hearts + spinach and pulse. Don’t blend - you want it to be a bit chunky.

  4. With a spatula transfer dip to an oven safe dish. If desired sprinkle nutritional yeast on top and bake for 20 minutes or until warm + bubbly.

  5. Serve with crackers, bread, tortilla chips or veggies! (I like it best with tortilla chips)

*a quick option is to add everything to the blender at once and mix. This is the technique I used this time, however I like it better when following the directions above.

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