This Spinach and Artichoke dip is dairy-free, but just as flavorful and creamy as the original version! It’s a perfect way to sideline meat and celebrate #MeatlessMondayNight on game nights! Thank you Silk for sponsoring this post.
Guess what, guess what! It’s football season! Which basically makes Sundays a party and Mondays slightly more bearable.
We gave up cable almost a year ago and now we get by with Netflix, Hulu and HBO Go. I actually like it a lot, and there always seems to be much more to watch than there was on cable. Plus, it’s way cheaper than our $150+ cable bill. Winning!
But… there are two things we miss. The news. Which isn’t too bad since there is the whole internet thing and apps and whatnot. And football. That one’s a problem. I guess technically we are missing all sports, but football is really the only one either of us cares about watching.
It’s kind of a good thing though because it makes us more social. Since, you know, we have to beg our friends to let us hang out at their houses and watch their TV’s. And when you’re watching football with friends it obviously means drinks and appetizers. My favorite things! I mean really, half the fun of football is drinking beer in the morning and stuffing your face with delicious bites. Right?
Wellllll. Since we’re trying to be more plant-centric with our food lately, I thought it would be really fun to take on Silk’s Meatless Monday Night challenge to sideline meat and make some traditional gameday fare that’s meat- and dairy-free. Silk makes a ton of different dairy-free milk and yogurt alternatives that are perfect for swapping into your apps! You can find a ton of great football food using Silk products (and an opportunity to win a great giveaway) here! Adopting a more plant-based diet can start with making a change just one day a week – so why not start by sidelining meat during Monday Night Football games this season?
Since Spinach and Artichoke Dip is one of my favorite Monday Night Football treats, I thought it would be a great one to tackle. I had seen a yummy vegan version on Plant Powered Kitchen and thought it would be the perfect recipe to try some Silk Almond Milk in!
- ¾ cup unsweetened Silk Almond Milk (or soy milk or cashew milk)
- ¾ cup raw cashews
- 3 tbsp freshly squeezed lemon juice
- 1 clove garlic
- ¾ tsp salt
- ¾ tsp fresh ground pepper
- ½ tsp dry ground mustard
- Pinch cayenne pepper
- 12 oz jar marinated artichoke hearts, drained
- 8 oz pkg frozen spinach, defrosted and squeezed dry in a dish towel
- Preheat oven to 425 degrees.
- In a blender, combine almond milk, cashews, lemon juice, garlic, salt, pepper, mustard and cayenne. Pulse a few times to break up nuts, then process until smooth.
- Roughly chop the artichokes and spinach. Toss together in a bowl.
- Pour the nut mixture into the veggies and stir everything together.
- Transfer everything to a baking dish and bake 18-20 minutes, until just beginning to brown.
- Remove from oven and serve immediately with pita or tortilla chips.
Original recipe from Plant Powered Kitchen.
The verdict? So delicious!! I seriously stuffed my face with this dip. It may be missing mayo and sour cream and cheese, but the cashews and almond milk made the dip so creamy, and the lemon juice, garlic and mustard really gave it a bright flavor. Plus without all the heavy ingredients, I didn’t feel like dying after eating the whole bowl. You know what I mean? This was a definite win for plants, and a dip I’ll surely make again.
Go Patriots!! 🙂
This conversation is sponsored by Silk. The opinions and text are all mine.