This vegan artichoke spinach dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil. It will be a hit at any party, bbq, or potluck!
Course Appetizer, dips
3/4cupplain unsweetened non-dairy milkI like almond or soy, but your choice
2 1/2 - 3tbspfreshly squeezed lemon juice
1-2medium-large cloves garlicI typically use 1 to make it family-friendly; use less/more to taste
freshly ground black pepper to taste
2cupsfrozen artichoke heartspartially thawed (helps for pulsing in blender)
2cupsloosely packed spinach leaves
Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. (If using Blendtec (purrrrr, meow!) or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture!
Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.