Chef V’s Spinach Artichoke Dip

(serves 4-6)


¾ cup raw cashews (unsoaked)
¾ cup unsweetened organic almond milk or coconut milk
2-3 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. organic sea salt
½ tsp. dry powdered mustard
1-½ cups canned or frozen artichoke hearts
2 cups fresh organic spinach

Preheat oven to 425 degrees. Add cashews, almond milk, and lemon juice to a
Vitamix or blender and blend until smooth. When smooth, add artichoke (partially
thawed if frozen) and spinach. Pulse but do not blend. Transfer mix to a 6 x 6 baking
dish and bake for 20 minutes. Remove the dip and let cool for 5 minutes before
serving. Enjoy with carrots, celery, gluten-free crackers or bread.

Bon Appétit!

By |2017-12-06T15:26:12+00:00December 1st, 2017|Easy Recipes|0 Comments

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