Wednesday, July 9, 2014

Dairy Free Spinach Artichoke Dip

I've got some good news and some great news for ya. The good news... I have a dip for you that is so delicious. The GREAT news... it's dairy free! And I don't even miss the dairy. True Story.

Give this a try. Even if you "hate" cashews.

Dairy Free Spinach Artichoke Dip

  • approx. 5 oz Organic Spinach (rough chopped, more so if you don't plan to throw it in the blender)
  • 1 small sweet onion (chopped, I use my Vitamix)
  • 3-4 garlic cloves minced
  • 1 Tbps Organic Extra Virgin Olive Oil
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dijon mustard
  • 2 Tbps lemon juice (approx one lemon)
  • 1 jar of marinated artichoke hearts (approx 12-15oz), chopped.
  • 1-1 1/2 cup of cashew cream*

1) Saute the spinach, onions, garlic and EVOO in a pan until spinach has wilted nicely.
2) Add in the sea salt, black pepper, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon juice and artichoke hearts. Stir.
3) Add in the cashew cream and stir until combined.
4) Eat cold or bake at 400 degrees for 15-20 minutes. I love it warm straight from the oven. 

NOTE:  I use my Vitamix to make this. After I have made the cashew cream I add in all the stuff from the oven pan (which I don't bother chopping my spinach much or the artichoke hearts because the Vitamix will do that) I coarsely chop on #4 until it's the consistency I like. Then I pour directly into oven dish. So simple!

*Cashew Cream:

Soak 3/4-1 cup of cashew in enough filtered water to cover them for AT LEAST 2 hours or overnight (especially if you don't have high speed blender they will need to soak longer).

Drain and rinse and add to blender with 1/2 cup of filtered water. Blend on high until it's smooth and creamy. You can add more if you need to to get it to the creamy consistency. 


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