Spinach and Artichoke Dip

Photo credit :Grandmother's Kitchen

Looking for the best vegan appetizer recipe? This delicious Spinach and Artichoke Dip recipe is not only vegan, vegetarian, dairy and gluten-free, but it’s also jam-packed full of nutrients that go down easy with every scrumptious bite. Spinach is a leafy green superfood that’s very high in calcium, iron, magnesium, manganese, phosphorus, potassium, riboflavin, thiamin, vitamin C, vitamin B6, vitamin A, and zinc - and it’s also high in niacin and selenium. Add a can of organic artichoke hearts to that, and you’re adding in bonus amounts of fiber, thiamin, and vitamin C, not to mention a host of other vital micronutrients.

For all of those traditional spinach and artichoke dip recipe lovers out there who had to give it up when they went vegan, this completely plant-based recipe is a dream come true. The hemp and cashew blend offers the creamy texture of cheese as well as a lower-fat option to dairy ingredients. And that dash of ground mustard powder, coupled with the tangy zest of lemon juice? It just brings the whole dish together into one big flavourful delight.*

Spinach and Artichoke Dip

Ingredients

Makes about 3 cups dip

This is a printable recipe.


3/4 cup Hemp bliss milk (original, unsweetened)

1 cup raw cashew halves, unsoaked (or organic almonds)

1 cloves minced garlic

3 Tablespoons freshly squeezed lemon juice

3/4 tsp salt

1/2 tsp dry (ground) mustard

pepper to taste

2 cups cooked fresh baby spinach (12ounces fresh)(or frozen packages)

398 gram can artichoke hearts, divided

227 gram can diced water chestnuts

*Note: You can substitute the hemp milk with natural almond milk or a vegan milk of your choice.


Directions

Preheat oven to 425F

Greas an oven proof baking dish with olive oil or butter.

In a high powered blender or food processor, cream together the hemp milk, cashews, garlic, lemon juice, salt, mustard, and pepper. Tranfer to the baking dish.

Boil the fresh spinach, then drain the liquid. Let cool then cut the spinach by hand or in the blender, depending what type of texture you would like. Add to the mixture and stir in.

Cut the artichokes and the water chestnuts by hand into small pieces and stir into the mixture.

Place into the preheated oven and bake for 20 to 30 minutes or until dip is bubbly.

Remove from oven and serve warm taco chips, rice crackers or bread pieces.


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Nutrition Facts for: Spinach and Artichoke Dip From Grandmother's Kitchen

Ingredients: Hemp bliss milk, raw cashews, garlic, lemon, salt, pepper, dry ground mustard, spinach, canned artichoke hearts, diced water chestnuts.

* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 364, Calories from Fat 157, Total Fat 17.5g 27%, Saturated Fat 3.9g 20%, Cholesterol 4mg 1%, Sodium 581mg 24%, Potassium 882mg 25%, Carbohydrates 45.1g 15%, Dietary Fiber 6.9g 28%, Sugars 5.1g, Protein 12.0g, Vitamin A 29%, Vitamin C 60%, Calcium 15%, Iron 26%

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