Thursday, February 7, 2013

{ CREAMY SPINACH ARTICHOKE DIP }

Pre-baked
Post-baked (along with notcho sauce and coconut almond chocolate sauce (recipe coming soon)
This is incredible! The original recipe is here at 86lemons.com.

3/4 c. plain unsweetened non-dairy milk
3/4 c. raw cashews (unsoaked)
3 T. freshly squeezed lemon juice
2 garlic cloves
2 T. nutritional yeast
3/4 t. salt
1/2 t. ground mustard
ground black pepper to taste

2 handfuls fresh spinach
2 cans artichokes in water, drained & rinsed

  • Preheat oven to 425.
  • Blend first ingredients until very creamy.
  • Add spinach and blend until chunky.
  • Add one can of artichokes and blend until chunky.
  • Add second can of artichokes and blend just to incorporate, leaving big chunks.
  • Transfer to an 8x8 baking dish or equivalent. (I baked mine in a quart jar to serve at tonight's Relief Society fondue fest.)
  • Bake at 425 for 20 minutes.
I'm serving it with whole wheat & flax baguettes (recipe to be posted soon), but it would be delicious on crackers or pretty much anything.

2 comments:

Eliza said...

How big are the cans of artichokes?

elnaclark said...

Eliza,
I just talked with your mom and she said that each can is 15 oz. I just made it. It is delicious. Also, you use a food processor to mix - not a blender. I am so glad that I asked.