Spinach Artichoke Dip

Spinach Artichoke Dip

  • 3/4 cup unsweetened almond milk
  • juice of 1 lemon
  • 2 garlic cloves
  • 1 tsp. salt
  • 1 tbsp. dry ground mustard
  • 1/4 cup nutritional yeast
  • 3/4 cup raw cashews
  • 1 14.5 oz. jar quartered artichokes
  • 1 6 oz. package baby spinach

Preheat oven to 425 degrees F. Blend almond milk, lemon juice, garlic, salt, mustard, nutritional yeast, and cashews in blender or food processor until smooth. Add artichokes and spinach, and pulse until chunky. Pour into baking pan and bake for 20 minutes.

Adapted from 86 Lemons’ Creamy Artichoke Spinach Dip

2 thoughts on “Spinach Artichoke Dip

    • I know, I was so happy when I found this recipe! I had no idea artichokes could taste good with anything. 😉 Making pesto with the same combo is a great idea.

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