CREAMY ARTICHOKE SPINACH DIP
My children were in town visiting this weekend so I made some goodies to snack on during the UK Football game. Dips are fun and this one is fantastic!
The original recipe is by Dreena Burton of “Plant Powered Kitchen”: CREAMY VEGAN ARTICHOKE SPINACH DIP (WITHOUT THE JUNK!). I have been making this recipe for several years but have adjusted it to make it easier and to suit my family's tastes.
You can watch this 15 minute video by Dr. Shaunna about how to prepare fresh artichokes and the health benefits of artichokes:
CREAMY ARTICHOKE SPINACH DIP
Ingredients
3/4 cup raw cashews, unsoaked
3/4 cup plain unsweetened non-dairy milk (I used homemade cashew milk)
2 1/2 - 3 Tablespoons freshly squeezed lemon juice
1-2 medium-large cloves garlic (I use 3-4 cloves)
3/4 teaspoon sea salt (I use Himalayan salt)
1/2 teaspoon dry ground mustard
freshly ground black pepper to taste (I use about 1/2 teaspoon)
2 cups frozen artichoke hearts, partially thawed (I use 14 oz can)
2 cups loosely packed spinach leaves (I use 10-12 oz package frozen chopped spinach, thawed and drained)
I also add 1/4 cup finely chopped sweet onion and 1/2 teaspoon sweet paprika
Instructions to make per original recipe
Preheat oven to 425.
In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth.
Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture!
Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
Remove, let cool for about 4-5 minutes, and serve.
Instructions per my modifications
Thaw and drain a 10-12 ounce bag of chopped frozen spinach.
Drain a 14 ounce can of artichoke hearts. Squeeze the water out of each artichoke heart using your hand. Chop.
Preheat oven to 425 F.
In a high speed blender, add cashews, plant-based milk, lemon juice, garlic, salt, mustard powder, and pepper. Blend until smooth.
Pour the blended mixture into a medium bowl. Add the spinach, artichokes, onion, and paprika. Stir to combine.
Transfer to a baking dish.
Bake 20-25 minutes until starts to brown on top. Remove from oven.
Serve warm.
