Vegan Spinach and Artichoke Dip

Vegan Spinach and Artichoke Dip

This Spinach and Artichoke dip is dairy-free, but just as flavorful and creamy as the original version! It’s a perfect way to sideline meat and celebrate #MeatlessMondayNight on game nights!

Since Spinach and Artichoke Dip is one of my favorite Monday Night Football treats, I thought it would be a great one to tackle. I had seen a yummy vegan version on Plant Powered Kitchen and thought it would be the perfect recipe to try some Silk Almond Milk in!

 

Vegan Spinach and Artichoke Dip

 

 

INGREDIENTS:


¾ cup unsweetened Silk Almond Milk (or soy milk or cashew milk)
¾ cup raw cashews
3 tbsp freshly squeezed lemon juice
1 clove garlic
¾ tsp salt
¾ tsp fresh ground pepper
½ tsp dry ground mustard
Pinch cayenne pepper
12 oz jar marinated artichoke hearts, drained
8 oz pkg frozen spinach, defrosted and squeezed dry in a dish towel

 

Vegan Spinach and Artichoke Dip

 

 

INSTRUCTIONS:


  • Step 1

Preheat oven to 425 degrees.

  • Step 2

In a blender, combine almond milk, cashews, lemon juice, garlic, salt, pepper, mustard and cayenne. Pulse a few times to break up nuts, then process until smooth.

  • Step 3

Roughly chop the artichokes and spinach. Toss together in a bowl.

  • Step 4

Pour the nut mixture into the veggies and stir everything together.

  • Step 5

Transfer everything to a baking dish and bake 18-20 minutes, until just beginning to brown.

  • Step 6

Remove from oven and serve immediately with pita or tortilla chips.

 

Vegan Spinach and Artichoke Dip

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