Dairy-Free Spinach and Artichoke Dip recipe
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Ingredients
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1 ½ cups raw cashews
½ cup mayonnaise
½ cup coconut milk
¼ cup water
1 pound fresh spinach leaves, stemmed and roughly chopped
2 (14 ounce) cans artichoke hearts, drained and chopped
⅓ cup finely chopped red onion
5 cloves garlic, minced
½ tablespoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch paprika, or to taste
Nutrition Info
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162.7 calories
carbohydrate: 9.6 g
cholesterol: 2.6 mg
fat: 13 g
fiber: 2.3 g
protein: 4.2 g
saturatedFat: 3.4 g
servingSize: -
sodium: 507.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -
Directions Dairy-Free Spinach and Artichoke Dip
Directions
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Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish.
Bake in the preheated oven until hot and bubbly, about 20 minutes.