Dairy-Free Hot Spinach Artichoke Dip |
Cuisine: American
Author: Rachel Hanawalt
Cook time: 25 mins
Total time: 25 mins
"Just one more" isn't so bad with this lightened up version of the classic spinach artichoke dip!
- 1 C raw cashews soaked overnight
- 1 Tbsp lemon juice
- 5-8 Tbsp almond milk
- 1 Tbsp olive oil
- ½ C diced white onion
- 6 cloves minced garlic
- 1 C chopped artichoke hearts (1 14.1 oz can)
- ¾ C frozen spinach, defrosted and drained
- ¼ C diced sun dried tomatoes
- 1 5 oz can diced water chestnuts
- ¼ tsp salt
- ⅛ tsp pepper
- Soak 1 C of raw cashews in water overnight. Be sure that there is about an inch of water over them in the bowl so that they will remain submerged as they expand.
- The next day purée the soaked cashews in a food processor with lemon juice and almond milk. Purée until smooth. Set aside.
- In an 8 inch cast iron pan* sauté white onion in 1 Tbsp of olive oil for 3-4 minutes until soft and beginning to become translucent. Add the garlic and season with salt and pepper. Sauté 1 more minute and remove from the heat.
- Stir in the artichoke hearts, spinach, sun dried tomatoes, and water chestnuts. Next, fold in the cashew sauce until evenly combined.
- Bake in a 400ºF oven for 20 to 25 minutes. Serve hot with crackers or a baguette.
If you don't have a cast iron pan, bake the dip in a 1.5-2 quart glass casserole dish.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/dairy-free-hot-spinach-artichoke-dip
3.5.3226