living-non-gmo-recipes-vegan-spinach-artichoke-dip

This vegan dip is creamy, flavorful, and made without any dairy substitutes. The simple recipe is easy to make and great for everyone!

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list. 

Serves: 5

Prep Time: 12 minutes

Total Time: 35

Ingredients

  • 3/4 cup raw cashews (unsoaked)
  • 3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
  • 2 1/2 to 3 Tablespoons freshly squeezed lemon juice
  • 1 to 2 medium to large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon dry (ground) mustard
  • freshly ground black pepper to taste
  • 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
  • 2 cups (loosely packed) spinach leaves

Instructions

Preheat oven to 425 degrees F.  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. Try not to over-blend to keep some chunky texture!

Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4 to 5 minutes, and serve.

The perfect dip to pair with Sneaky Spinach Shamrock Crackers for a fun Saint Patrick’s Day starter or snack.

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