Creamy Artichoke Dip
Nutritional Info
- Servings Per Recipe: 34
- Amount Per Serving
- Calories: 10.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 130.7 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.7 g
- Protein: 0.5 g
View full nutritional breakdown of Creamy Artichoke Dip calories by ingredient
Introduction
http://86lemons.com/creamy-artichoke-spinach-dip/ http://86lemons.com/creamy-artichoke-spina
ch-dip/
Number of Servings: 34
Ingredients
-
¾ cup plain unsweetened non-dairy milk (I used almond milk)
2½-3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
¾ tsp sea salt
½ tsp dry (ground) mustard
freshly ground black pepper to taste
¾ cup raw cashews (unsoaked)
2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves
Tips
I added Daiya cheese to it. Heavenly! Full recipe is at http://86lemons.com/creamy-artichoke-spinach-dip/
Directions
STEP 1:
Preheat oven to 425ºF. In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
STEP 2:
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped).
STEP 3:
Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.
Serving Size: 36 ish?
Number of Servings: 34
Recipe submitted by SparkPeople user BMERRY1701.
Preheat oven to 425ºF. In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
STEP 2:
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed and chopped).
STEP 3:
Transfer mixture to an oven-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.
Serving Size: 36 ish?
Number of Servings: 34
Recipe submitted by SparkPeople user BMERRY1701.
