A classic party appetizer/dip…Spinach Artichoke Dip. I’ve always wanted to partake, however, the traditional versions that include mayonnaise and sour cream are not on my list of OK foods. I know there are plenty of you out there who feel the same way! Needless to say, I was so excited to find this delicious recipe courtesy of Cafe Gratitude. My friends and I make this dip all the time now.
Cafe Gratitude’s Warm Spinach and Artichoke Dip
Makes 4 to 5 eight-ounce ramekins
¾ cup raw cashews
¾ cup almond milk
3 Tbsp lemon juice, fresh squeezed
2 garlic cloves – (I use shallot)
¾ tsp salt
½ tsp yellow mustard seed – (I use Dijon mustard)
¼ tsp black pepper
2 cups baby artichoke hearts, fresh, lightly sautéed with olive oil and salt (or frozen if unavailable) – (I use canned artichokes packed in water)
2 cups baby spinach, loosely packed
Combine the raw cashews, almond milk, lemon juice, garlic cloves, salt, yellow mustard seeds, and black pepper. Blend together in a Vitamix (if available).
Transfer the cream to a food processor and add the baby artichoke and spinach. Pulse together until the mix is combined but still chunky and textured.
Refrigerate until ready to bake, or transfer mixture to eight-ounce ramekins (it will yield approximately 4 to 5).
Bake at 425 degrees for 17 to 20 minutes.
**I add half of each of the artichokes and spinach to the Vitamix or food processor. The other half I coarsely chop, then fold into the cream. Gives a much better texture. I also added a touch of shaved Parmesan to the top of mine.
**This is gluten free and vegan – if you don’t add the Parmesan.
• Courtesy of Dreux Ellis, Cafe Gratitude.