Artichoke Spinach Dip
Enjoy this delicious dip warm or cold (my preference is warm). A great recipe to share with friends and is quite simple to prepare. The original recipe is from one of my favourite Canadian chefs, Dreena Burton. I’ve updated it by not blending the spinach in but rather finely chopping it and mixing it by hand.
- ¾ cup raw cashews (unsoaked)
- 1-2 medium-large cloves garlic, minced
- ¾ tsp salt
- ½ tsp dry mustard
- freshly ground pepper to taste
- ¾ cup plain unsweetened nondairy milk (almond)
- 5-3 Tbsp lemon juice
- 2 cups artichoke hearts
- 2 cups loosely packed fresh spinach leaves
Preheat oven to 425F. In blender add cashews, garlic, salt, mustard, black pepper, milk and lemon juice. Blend until very smooth. Add half of artichokes and pulse through – in order to keep some chunky texture. Chop remaining artichokes and all of the spinach. In large bowl, combine artichokes and spinach with cashew mixture, mixing well. Transfer to an ovenproof (lightly greased) baking dish and bake for 17-20 minutes until lightly golden on top. Serve warm with tortilla chips. Enjoy!
What dish to you take to a potluck meal?
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