Most spinach dip recipes are loaded with cheese and sour cream. Don’t get me wrong, I was all over spreads like that in my dairy-eating days, but now the fleeting ‘moment on the lips’ is certainly not worth the repercussions.
This vegan spinach and artichoke dip is a fantastic alternative. It’s got plenty of flavour, saltiness and bite, and works beautifully when cold or hot.
I paired this with veggies and spread it on toast, but you could also serve it with crackers or tortilla chips, or even fashion yourself a baked gluten-free bread bowl. Wouldn’t that be awesome? Ooooh, I need to figure out how to do that…
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Spinach and Artichoke Dip
gluten-free, dairy-free, vegan, soy-free, egg-free
1/2 cup cashews, soaked for a couple of hours
1 tsp apple cider vinegar
1 tsp lemon juice
1/4 cup water
1 14-oz can of artichoke hearts
3 small garlic cloves, minced
2 cups spinach, roughly chopped
salt to taste
In a blender, blend the cashews, vinegar, lemon juice and water until smooth. Set aside.
In a food processor, pulse the artichoke hearts with the garlic cloves a couple of times until the artichokes begin to break down. Add the cashew mixture and salt, and blend until the dip is mostly smooth, but still has texture.
Heat a few tablespoons of water in a saucepan. When it’s hot, add the spinach and let it wilt. This won’t take more than 30 seconds or so.
Spoon the spinach into the food processor, and blend until the spinach is incorporated. Taste, and adjust seasonings as necessary.
You can eat this dip as is, or bake it at 350 degrees for 20 minutes.