Vegan Spinach Artichoke Dip #MeatlessMondayNight
VEGAN SPINACH ARTICHOKE DIP! You won't even miss the cheese and dairy. SO FLAVORFUL and easy!!
- 3/4 cup Silk Cashew Milk original, unsweetened
- 1 cup raw cashew halves unsoaked
- 3 cloves minced garlic
- 3 tbsp lemon juice
- 3/4 tsp sea salt
- 1/2 tsp dry ground mustard
- pepper to taste
- 2 cups baby spinach
- 21 ounces quartered artichoke hearts divided
- 8 ounces diced water chestnuts
- diced red pepper and cilantro for garnish optional
- chips or bread for dipping
Preheat oven to 425F
In a high powered blender or food processor, blend cashew milk, cashews, garlic, lemon juice, salt, mustard, and pepper.
Add spinach and 14 ounces of your artichoke hearts to the blender and pulse until combined. You can leave it less chopped if that's how you prefer.
Pour mixture into a well-greased skillet or casserole dish. Chop remaining artichoke hearts into desired consistency and stir into the dip. Stir in water chestnuts.
Bake for 15-20 minutes or until dip is bubbly. Switch oven to broil and allow the top to bubble for about 3-4 minutes more.
Remove from oven and garnish with chopped red pepper and cilantro. Serve warm with sliced bread or chips for dipping.
Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 527mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 20.6mg | Calcium: 33mg | Iron: 2.1mg