All recipes / Spinach Artichoke Dip
Spinach Artichoke Dip
Bring a winning appetizer with this creamy and rich Spinach Artichoke Dip, minus the dairy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Ingredients
1.5 cups raw cashews (soak overnight in room temperature water or cover with boiling water and let sit for 30 minutes), drain
1/2 cup + 3 tablespoons Califia Farms Unsweetened Better Half
1 tablespoon fresh lemon juice
1/4 cup vegan mayo
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cans large artichokes, drained and quartered
1 tablespoon olive or avocado oil
2 teaspoons minced garlic
2 teaspoons minced shallot
1/2 white or yellow onion
1 stalk celery, thinly sliced
8 ounces fresh spinach
Directions
01
Preheat oven to 350°F.
02
Bring skillet to medium heat and add oil.
03
Add garlic and shallots; Move around the pan as they cook down and become fragrant. Then add onion and celery and sprinkle with a little salt and pepper.
04
Allow to cook for 3-5 minutes or until onions are translucent; set aside.
05
Place cashews in a high-powered blender along with the Califia Farms Unsweetened Better Half Creamer, blend until smooth, about 2-5 minutes. You will need to stop and scrape down the sides a couple of times.
06
Add lemon juice, mayo, salt, and pepper. Blend on low to combine.
07
Add onion mixture and pulse to combine. Then add artichoke and pulse a couple times to combine (only 2-3 times without breaking down the artichokes very much).
08
Place artichoke mixture in an 8×8 or 9×9 pan and set aside.
09
Add spinach to a large cast iron skillet and bring to medium heat. Move spinach around as it wilts.
10
Once spinach is wilted, remove from heat and add to artichoke mixture. Mix to combine.
11
Place in oven and bake for 5 minutes or until it is warm throughout.
12
Serve immediately with pita chips or veggies.
