I had a hard time devising a recipe for a spinach artichoke dip that had the creaminess of a regular dairy version. Often times they would end up separated or watery. This version however, melds wonderfully with a nice creamy texture. When I served this at a party nobody knew that it did not have cheese or dairy in it, SCORE!
There are many modifications you can make to the recipe depending on your desired outcome. You can increase or eliminate the Tobasco. You could alternatively use red pepper flakes. Some recipes use water chestnuts for texture. I didn’t blend my cashews completely so I like the texture of the cashews in this dish.
In this picture I didn’t garnish it much except for the watermelon radish dippers but you could put cilantro or chopped red peppers on top. Also, it’s very versatile as you can serve it hot, warm, room temp or cold. How easy is that? It also keeps very well in the fridge or you can freeze leftovers for a later date.
- 1/2 cup Nut Milk
- 1 cup cashews, soaked
- 3 cloves minced garlic
- 3 tbsp lemon juice
- 1/2 tsp sea salt
- 1-2 tsp tobasco
- 1 Tbsp dijon mustard
- 2 cups frozen baby spinach
- 1 can (14 oz) artichoke hearts
- *Optional: diced red pepper and cilantro for garnish
- Watermelon Radishes for Dipping
- Preheat oven to 425F
- In blender mix nut milk, cashews, garlic, lemon juice, salt, mustard, and tobasco. I leave the texture of the cashews to be just a tad bit course to add texture, but you can blend to smooth if you prefer.
- Add spinach and artichoke hearts to the blender and pulse until combined. Blend to your desired consistency.
- Pour mixture into a well-greased skillet or casserole dish.
- Bake for 15-20 minutes or until dip is bubbly.
- If desired broil another 3-4 minutes for bubbly, browned top.
- Garnish if desired with chopped red pepper.
- Serve warm with sliced watermelon radishes for dipping.