Vegan Artichoke Dip
Vegan Artichoke Dip
Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.
Recipe by Paleo Gluten Free Eats
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
16
Ingredients:
1 1/2 cup raw cashews
lemon juice from 1 lemon
1/2 cup almond milk
1/3 cup nutritional yeast
3-4 garlic cloves
1 tablespoon fresh dill
1 tablespoon fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup paleo mayonnaise optional- leave out for vegan
4 cups fresh spinach
1 cup Marinated Quartered Artichokes drained and chopped
Directions:
Preheat oven to 350F.
Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft,
then drain and add to a food processor. Combine with lemon juice and almond
milk until cashews are blended into a smooth and creamy consistency.
Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and
blend until combined.
Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
Transfer dip to an 8" by 8" baking dish. Bake on 350F for about 45 minutes until
golden on top, then serve with chips or veggie sticks. Store in the fridge or freezer.
Related Tips
Artichoke History
Artichoke History
Artichoke History
Artichokes were first introduced to the US in the 17th century by Spanish and French immigrants.
