Show Stopper Spinach Artichoke Dip

December 26, 2017

This dip...man oh man. I brought this dip to our family holiday get-together...and we all flocked around it like vultures! Get your share, because this dip is gone quick!

 A very easy go-to replacement of dairy with raw cashews and coconut milk (Are you seeing a trend here? Cashews fix everything!) will create a rich and creamy consistency for a very classic beloved dip, especially a crowd pleaser for your non-vegan friends.

I love giving friends and family a smug smile when they ask for the third time "And this is vegan?!"

Yes, honey. And gluten-free. 

On top of that, the way I make it uses a TON of spinach, so again, the theme here is indulge. Guilt-free my friends. Fiber and good fats for days, have at it. 

 

Total time: 30 minutes

 

Spinach Artichoke Dip Ingredients:

1 tbsp olive oil

4 cloves of garlic and 1/2 red onion

16-24 oz raw spinach

1 cup jarred artichoke hearts

3 cups raw cashews

2.5 tsp garlic powder

1-2 tsp salt

1.5 tsp black pepper

2 tsp cayenne pepper

1 tbsp nutritional yeast

1 tsp soy sauce

1.25-1.5 cup unsweetened unflavored almond milk, cashew milk, or coconut milk

1 tsp coriander

1/2-1 lemon juiced 

 

Instructions:

1. Chop up and saute the onions at medium heat in 1 tbsp of olive oil for 3-5 minutes, with lid closed. Add the chopped garlic and saute until onions are translucent (Stir well, don't let the garlic burn!). 

2. In a large pot with 1 tsp olive oil, put spinach in and heat at medium high, with lid closed (Heat setting doesn't matter much, just heat until spinach has wilted, stirring often for an even cooking). As soon as leaves are soft, set aside in a strainer to dry and cool. 

3. Squeeze excess oil out of the artichoke hearts (they will add excess moisture to the dip), and chop into desired chunk sizes. Set aside for dip later.  

Blend 3 cups cashews in a high powered blender or food processor until it begins to get powdery consistency. The push the excess cashew down the sides with a spoon, add the lemon juice, milk, and onions/garlic to the processor and blend.

4. Add soy sauce and spices, and blend until smooth. Transfer dip into a bowl large enough to mix spinach and artichoke in.

5. When spinach is cool, squeeze excess water out of it, and chop it to desired chunks (The spinach is HOT so let it cool before manually squeezing out the water!) and add to dip. Mix.

6. Add the chopped and squeezed artichoke heart chunks to dip. mix.

7. Taste. Add more salt or cayenne as needed.

8. Enjoy!

 

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