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.