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
  1. 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.
  2. The next day purée the soaked cashews in a food processor with lemon juice and almond milk. Purée until smooth. Set aside.
  3. 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.
  4. Stir in the artichoke hearts, spinach, sun dried tomatoes, and water chestnuts. Next, fold in the cashew sauce until evenly combined.
  5. 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