Vegan Spinach and Artichoke Dip
Recipe type: Appetizer
Cuisine: Dip
Serves: 4-6
  • 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
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Roughly chop the artichokes and spinach. Toss together in a bowl.
  4. Pour the nut mixture into the veggies and stir everything together.
  5. Transfer everything to a baking dish and bake 18-20 minutes, until just beginning to brown.
  6. Remove from oven and serve immediately with pita or tortilla chips.
Recipe by Flying on Jess Fuel at