You'll be the life of the Holiday party when you show up with this Vegan Spinach and Artichoke Dip! It's definitely a crowd pleaser.
Recipe Type: Appetizer
Dietary Info: Vegan, Gluten Free
Total Time: 30 minutes
Serving Size: 10
Ingredients: 1 1/2 cups cashews (raw, unsalted) 1 3/4 cups Oat Milk (unsweetened, plain) 1 Tbsp. Apple Cider Vinegar 1/4 cup Nutritional Yeast 1 tsp. Garlic Powder Sea Salt and Black Pepper (to taste) 10 cups Baby Spinach 4 cups Artichoke Hearts (chopped) Notes: Nut Allergy -substitute cashews with sunflower seeds Leftovers -Refrigerate in an air tight container for up to 4 days Serving Size -One serving is equal to approximately half a cup of dip Serve it with -Bread, tortilla chips, or veggie sticks
Directions: 1. Preheat the oven to 400°F (205°C). Line a baking dish with parchment paper. 2. Soak the cashews in hot water for 10 minutes, then drain. 3. Add the cashews, oat milk, apple cider vinegar, nutritional yeast, garlic powder, salt, and pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed. 4. Arrange the baby spinach and artichoke hearts in the baking dish. Pour the cashew mix over top and stir until combined. Cover with foil and bake for 15 to 20 minutes, removing the foil halfway. 5. Remove from oven. Cool and enjoy!
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