Paleo & Gluten Free Eats

Vegan Artichoke Dip

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.

CourseSide Dish, Snack

Servings	Prep Time
16servings	10minutes

Cook Time

45minutes

Servings	Prep Time
16servings	10minutes

Cook Time

45minutes

Ingredients

1 1/2cup raw cashews
lemon juicefrom 1 lemon
1/2cup almond milk
1cup marinated artichokesdrained, Reese Specialty Brand
1/3cup nutritional yeast
3-4 garlic cloves
1tablespoon fresh dill
1tablespoon fresh oregano
1/2teaspoon sea salt
1/2teaspoon black pepper
1/4cup paleo mayonnaiseoptional- leave out for vegan
4cups fresh spinach
1cup marinated artichokesdrained and chopped, Reese Specialty Brand

Instructions

Preheat oven to 350F.
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.
Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
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.