Now, I enjoy traditional spinach artichoke dip, but since I've had to stop dairy (I'm healing my leaky gut), I was eager to try this one. If you're a lover of arti-hearts, this will certainly fit the bill. Besides, how often to we include artichokes into our diet, right? Artichokes happen to be potassium powerhouses, with generous amounts of magnesium and vitamin C to boot. And did I mention that they have a ton of fiber, too? So, paired with the crazy-nutrient-dense-superstar SPINACH--well, we have utopia in a bowl!
This can be served and eaten raw, too. If you want to eat it this way (I have eaten it both ways) it willl be looser and creamier (which I happen to prefer).
I am posting this without my own photo (I am borrowing a photo courtesy of the folks at bunsinmyoven.com. until I make it this weekend and post my own), therefore there will be a tiny bit of variation in the final product. This recipe yields a smoother product, as opposed to the one in the photo.
3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk like almond milk
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp sea salt
1/2 tsp ground mustard
black pepper to taste (optional)
1 can artichoke hearts (comes out to be a little over 1-1/2 cups)
2 loose cups of spinach leaves
(If you want the hot version), preheat oven to 425. In your blender, add the cashews, milk, lemon juice, garlic and mustard. Blend until really smooth (watch out--this doesn't take long, just about a minute or so!) Add the salt and blend again to combine. Taste and correct the saltiness; then add your black pepper (if using). Add the artichokes and spinach and pulse; keep pulsing until everything is combined (you may have to turn it off, stick in the handle-end of a wooden spoon and mix it up a little). When it gets to be the consistency that you like (blended with some chunky texture), transfer to a shallow baking dish (if you are doing the hot version) and bake for 15 minutes. It will tighten up nicely.
If you are eating this raw, well Honey, just put it in a dish and go to it! I choose to dip celery into it since doing the mostly grain-free thing, but you can dip just about anything you darned well please! Or fill pasta shells with it...or use it as a sandwich spread....the possibilities are endless.
--and you will NEVER know that it's dairy free! Giddy-up baby!
(Recipe adapted from plantpoweredkitchen.com)