Dairy-Free Spinach Artichoke Dip
/The classic version of this dip was a staple at every family gathering when I was growing up. I can even visualize the dish it was served in with buttery Ritz crackers. And so I was excited to create this healthier, hormone-boosting version that omits dairy and eggs but includes ALL of the comforting taste and creaminess.
Ingredients
3/4 cup raw, unsalted cashews
1 cup unsweetened non-dairy milk (oat, pea, coconut are all good - almond is too thin)
1 1/2 tsp raw apple cider vinegar
2 tbsp nutritional yeast (commonly called “nooch” - this is available at most grocery stores near the baking goods and is a great vegan source of B vitamins)
2 cloves of garlic, minced
1 teaspoon sea salt
1 teaspoon dry mustard
Black pepper (to taste)
1 10 oz. package frozen spinach, well-drained
1 14 oz. can artichoke hearts (drained, chopped)
Instructions
Preheat the oven to 400ºF (205ºC). Grease a medium casserole dish (a Corning is perfect) that you plan to serve the dish in or alternately, line a baking dish with parchment paper.
Soak the cashews in hot water for 10 minutes then drain.
Add the cashews, non-dairy milk, apple cider vinegar, nutritional yeast, garlic, mustard powder, salt, and pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
Arrange the baby spinach and artichoke hearts in the baking dish. Pour the cashew mixture over top and mix until well combined. Cover and bake for 20 minutes, removing the cover for the last 5 minutes.
Serve with your favorite cut-up veggies, pita wedges or Simple Mills almond crackers.
