Non-Dairy Spinach Artichoke Dip
I adapted this recipe from the Minimalist Baker as I wanted more a traditional recipe. When I first went to make this I quickly felt defeated as I didn’t have any raw cashews on hand and then quickly remembered that I had bought some of The Honest Stand Cheese Dips and I still had the Garlic Parm Style Dip in the fridge! It was perfect in this recipe! I loved the ease and flavor boost of this over the raw cashews. If you haven’t tried these dips, buy them (http://www.thehoneststand.com/shop-1/)! They are perfect for so many cheese recipes and well worth online shopping. I’ve used it on a cheeseburger meatloaf and a breakfast casserole for a couple ideas.
I have now been dairy free for about 8 months and at first I really missed cheese. When I started experimenting with cheese substitutes there are some really bad ones out there so I was on a mission to find ones that were decent tasting and have had some success. When my friend, Kendra, brought the artichoke dip this one is based off of to a gathering at the gym, I was HOOKED! I couldn’t believe there wasn’t an ounce of dairy in it. It was creamy and reminiscent of the cheesy artichoke dip of my past.
1 16 oz can of white beans (I used Northern) drained and rinsed
2 12 oz jars of marinated Artichoke Hearts, drained
½ C Mayo (my favorite is Sir Kensington’s)
3 garlic cloves minced
8 oz vegan cream cheese (I love Kite Hill and Toffuti tastes good also)
2 Tbsp Olive Oil
1/4 C unsweetened almond milk
5 Tbsp of Nutritional Yeast
1 package of Frozen Spinach, water squeezed out
Salt and Pepper to taste
Preheat oven to 350 degrees. In a blender add beans, garlic, cream cheese, Nutritional Yeast, and almond milk, blend until smooth and creamy. In a bowl add the Artichoke Hearts, Spinach, and creamy mixture. Mix well and add salt and pepper to taste. Bake for 25 minutes. Serve with Tortilla Chips or crackers.