Dairy-Free Spinach and Artichoke Dip

This creamy, savory, and delicious dairy-free spinach and artichoke dip is perfect for parties or as a snack. Made smooth with a blend of cashews and lemon juice, it offers a guilt-free treat when served with your favorite chips or veggies.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 8

Ingredients

1 cup raw cashews

1/2 cup water

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

5 ounces fresh spinach

1 can (14 ounces) artichoke hearts, drained and chopped

1/4 cup unsweetened almond milk

Instructions

1. Soak the cashews in hot water for 15 minutes, then drain.

2. In a blender, combine the soaked cashews, water, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.

3. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.

4. Add the fresh spinach to the skillet and cook until wilted.

5. Stir in the chopped artichoke hearts, mixing well to combine.

6. Pour the blended cashew mixture into the skillet and stir to combine all ingredients.

7. Add the almond milk and stir until the dip reaches your desired consistency.

8. Cook for an additional 5 minutes, stirring occasionally.

9. Serve warm with chips or veggie sticks of your choice.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the dip gently on the stove over low heat, adding a splash of almond milk if needed to reach the desired consistency.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.