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Creamy Artichoke Spinach Dip



Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. (If using Blendtec (purrrrr, meow!) 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 just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove and say ‘ahhhh’.


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