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Spicy Vegan Spinach Dip Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1¼ c cashews raw or salted and roasted (raw makes a whiter sauce)
2-3 TBSP olive oil
3 cloves garlic, minced
10 oz box chopped frozen spinach
¼ cup finely chopped onion
½ cup non-dairy milk
1 teaspoon kosher salt - sometimes I use smoked sea salt
½ tsp ground black pepper
¼ - ½ tsp cayenne pepper
1-2 TBSP lime juice
¾ - 1 cup roughly chopped artichoke hearts OR 1 cup roasted canned green chiles hot or mild (use either artichoke or green chiles not both. Both taste great!)
Directions:
Directions:
Soak the cashews in a bowl with water overnight or with boiling water for 1 hour. Defrost box of spinach overnight or well ahead of time. Remove as much water as possible from the spinach. (I do this by taking the spinach out of box and putting it in a couple of clean white paper towels. I then gather up the paper towel with the spinach in it and carefully squeeze the water out of it in the kitchen sink.) Heat sauté pan with olive oil over medium heat. When the pan is hot, add the minced garlic and cook for a minute making sure not to let it burn. Add the onion. Take the spinach out of the paper towel and add to the pan, breaking it apart into small pieces with a spoon. Cook the onion, spinach, and garlic, stirring frequently, for approximately 5 minutes more. There will be some slight browning, which is what you want. Remove from heat and allow to cool. In a high speed blender, blend the cashews, dairy free milk, salt, black pepper, cayenne pepper, and lime juice together until you get a creamy sauce. Taste the sauce and adjust seasonings to your liking. Set aside. In a medium bowl, mix the spinach mixture, chopped artichokes or green chiles and cashew sauce together. Chill for at least an hour if you can wait that long! Serve with chips (I prefer round corn chips), crackers, or your favorite veggies. Enjoy!!
Personal Notes:
Personal Notes:
I make this vegan spinach artichoke dip quite often. I have a dairy free diet so this is a huge treat for me. Once chilled and allowed to sit for a bit, many people can't tell the difference from the dairy one! You can use roasted and salted cashews as they are easier to get.

 

 

 

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