Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.

• 1 1/2 cup raw cashews
• lemon juice from 1 lemon
• 1/2 cup almond milk
• 1 cup marinated artichokes drained, Reese Specialty Brand
• 1/3 cup nutritional yeast
• 3-4 garlic cloves
• 1 tablespoon fresh dill
• 1 tablespoon fresh oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup paleo mayonnaise optional- leave out for vegan
• 4 cups fresh spinach
• 1 cup marinated artichokes drained and chopped, Reese Specialty Brand

• 1 1/2 cup raw cashews
• lemon juice from 1 lemon
• 1/2 cup almond milk
• 1 cup marinated artichokes drained, Reese Specialty Brand
• 1/3 cup nutritional yeast
• 3-4 garlic cloves
• 1 tablespoon fresh dill
• 1 tablespoon fresh oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup paleo mayonnaise optional- leave out for vegan
• 4 cups fresh spinach
• 1 cup marinated artichokes drained and chopped, Reese Specialty Brand

1. Preheat oven to 350F.
2. Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft, then drain and add to a food processor. Combine with lemon juice and almond milk until cashews are blended into a smooth and creamy consistency.
3. Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
4. Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
5. Transfer dip to a 8" by 8" baking dish. Bake on 350F for about 45 minutes until golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.