Creamy Artichoke Dip


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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
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Introduction

http://86lemons.com/creamy-artichoke-spina
ch-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.

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