Total: 40 Min
Prep: 20 Min
Cook: 20 Min
Serving Size: 4-6 people
3/4 cup raw cashews
3/4 cup Chef V’s Raw Almond Milk or coconut milk
2 to 3 tablespoons fresh lemon juice
2 cloves garlic, minced or pressed
1 teaspoon sea salt
1/2 teaspoon dry mustard
1 1/2 cups canned artichoke hearts (or partially thaw if using frozen)
2 cups fresh spinach
Fresh veggies, gluten-free crackers and bread
Preheat the oven to 425 degrees F. Process all the ingredients except artichoke and spinach in a Vitamix until smooth. Add the artichoke and spinach. Pulse but do not blend.
Transfer the mixture to a 6×6-inch dish, or to multiple small oven-safe dishes, and bake for 20 minutes.
Remove the dip and let it cool for 5 minutes before serving.
Enjoy with gluten-free bread, crackers, or your favorite veggies.
My Spinach Artichoke Dip is a favorite snack for watching football, as an hors d’oeuvre at a party, or with a glass of wine on the deck while the sun goes down.