Ingredients

  • 1 1/4 cups raw cashews
  • 1 tbsp olive oil
  • 3 garlic cloves, peeled and minced
  • 10 ounces of baby spinach
  • 1/2 cup Unsweetened Orgain Organic Protein Almond Milk
  • 1 tsp salt
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 tbsp lime juice
  • 3/4 to 1 cup of chopped artichoke hearts

1 hour 16 minutes

8 servings

Instructions

1 hour 16 minutes

8 servings

  1. Wash spinach and squeeze out any excess water from the spinach before chopping and mixing with the rest of the ingredients.
  2. Soak cashews with water overnight or with boiling water for one hour.
  3. Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute.
  4. Add spinach and cook until wilted, or about two to three minutes. Remove from heat.
  5. In a high-speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice together until you get a creamy sauce.
  6. Taste the sauce and adjust seasonings to your liking. Set aside.
  7. When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
  8. In a medium bowl, mix the spinach, chopped artichokes and creamy cashew sauce together.
  9. Serve warm with chips, crackers or your favorite vegetables!

More Information

This Vegan Spicy Spinach Artichoke Dip recipe is a savory, but healthy twist on the classic appetizer. Bookmark this side dish for the big game or any fun get together.

Nutritional Information

  • Serving Size: 1/12 of recipe
  • Calories per serving: 157
  • Carbohydrates: 8.8 g
  • Protein: 5.8 g
  • Fiber: 1.6 g
  • Fat: 12.1 g
  • Sugar: 2.3 g

Vegan Spicy Spinach Artichoke Dip

Ingredients

  • 1 1/4 cups raw cashews
  • 1 tbsp olive oil
  • 3 garlic cloves, peeled and minced
  • 10 ounces of baby spinach
  • 1/2 cup Unsweetened Orgain Organic Protein Almond Milk
  • 1 tsp salt
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 tbsp lime juice
  • 3/4 to 1 cup of chopped artichoke hearts

Instructions

1 hour 16 minutes

8 servings

  1. Wash spinach and squeeze out any excess water from the spinach before chopping and mixing with the rest of the ingredients.
  2. Soak cashews with water overnight or with boiling water for one hour.
  3. Heat a large sauté pan with the olive oil over medium heat. When the pan is hot, add the minced garlic and let it cook for a minute.
  4. Add spinach and cook until wilted, or about two to three minutes. Remove from heat.
  5. In a high-speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice together until you get a creamy sauce.
  6. Taste the sauce and adjust seasonings to your liking. Set aside.
  7. When the spinach is cool enough to handle, squeeze out excess liquid from spinach. Give the spinach a rough chop.
  8. In a medium bowl, mix the spinach, chopped artichokes and creamy cashew sauce together.
  9. Serve warm with chips, crackers or your favorite vegetables!