Non-Dairy Spinach Artichoke Dip

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 (! 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.



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