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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Number of Servings: 34


    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


I added Daiya cheese to it. Heavenly! Full recipe is at


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.
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).
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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