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!
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
- 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.