Dairy-Free Spinach and Artichoke Dip recipe
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Ingredients
- 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
- 162.7 caloriescarbohydrate: 9.6 gcholesterol: 2.6 mgfat: 13 gfiber: 2.3 gprotein: 4.2 gsaturatedFat: 3.4 gservingSize: -sodium: 507.2 mgsugar: 1 gtransFat: : -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.