Creamy Artichoke Spinach Dip

Ingredients:

• 3/4 cup raw cashews (unsoaked)
• 3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
• 2 1/2 – 3 tbsp freshly squeezed lemon juice
• 1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
• 3/4 tsp sea salt
• 1/2 tsp dry (ground) mustard
• freshly ground black pepper to taste
• 2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
• 2 cups (loosely packed) spinach leaves

Directions:

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’.

http://plantpoweredkitchen.com/creamy-artichoke-spinach-dip-without-the-junk/

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