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Description
A creamy, dairy-free spinach artichoke dip perfect for parties or snacks.
Ingredients
Scale
- 1 cup raw cashews (soaked for 4 hours)
- 1/2 cup unsweetened almond milk
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped spinach (thawed and drained)
- 1/2 cup chopped artichoke hearts
Instructions
- Drain soaked cashews and blend with almond milk, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
- Transfer the mixture to a bowl and fold in chopped spinach and artichoke hearts.
- Bake at 350°F for 20 minutes or heat in a skillet until warm.
- Serve with chips, bread, or vegetables.
Notes
- Soak cashews in hot water for 1 hour if short on time.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg