Creamy Artichoke Spinach Dip

Creamy Artichoke Spinach Dip

  • What's in it?

Cashews, non-dairy milk, lemon juice, garlic, salt, dijon mustard, artichoke hearts, spinach

  • Where did I find it?

Dreena Burton (Plant Powered Families) on One Green Planet
  • Why do I like it?

Dreena Burton has a blog called Plant Powered Families.  This recipe came on One Green Planet, a site I enjoy very much.  The taste and texture are so great you don't miss the cheese, butter, cream or mayo from the conventional spinach/artichoke dip.  It is so versatile - you can put it on any type of pasta, on a baked potato or inside a mushroom cap (bake after stuffing!)  I gave this recipe to a friend and she keeps making it over and over and passed it on to a third friend!

  • What did I change from the original recipe?

Swapped dry mustard for dijon mustard.

Swapped canned, organic artichoke hearts for frozen.

Used 1 clove garlic instead of 2 cloves.

I make the cream sauce by placing the ingredients (except artichokes and spinach) in the Vitamix, then I chop the artichokes and spinach in a mini food processor.  I combine these two in a dish then bake.  This technique allows you more control over the size of the chunks.  

  • Want the original recipe?  Click on the link above.

  • Want the revised version?  Click here.