Delicious vegan spinach artichoke dip! Who could ask for more? This creamy concoction is naturally dairy and gluten-free, so all can enjoy. Usually spinach artichoke dip is made with cheese, but here it is replaced with soaked raw almonds and almond milk. By the way, spinach is a great source of vitamin A, C, B-6, magnesium and iron. Dip in! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

SPINACH ARTICHOKE DIP


  • Author: Rae’s Assistant
  • Total Time: 10 hours 30 minutes
  • Yield: 2 CUPS 1x

Ingredients

Units Scale
  • 1 cup raw almonds, soaked for 10+ hours
  • 1 cup unsweetened almond milk
  • 1/4 cup lemon juice, freshly squeezed
  • 3 cloves garlic, minced
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 4 cups frozen artichoke hearts, thawed
  • 2 1/2 handfuls spinach leaves
  • 1/2 teaspoon Himalayan salt

Instructions

  1. Preheat oven to 400°F.
  2. Put soaked almonds, almond milk, lemon juice, garlic, dry mustard, black pepper, salt, thawed artichoke hearts and 2 handfuls spinach in food processor. Blend until mixed and smooth.
  3. Add in remaining spinach and pulse. (The goal is to keep some of the spinach in larger pieces.)
  4. Transfer mixture to an oven-safe pan. 
  5. Bake for 20 minutes, until the top is golden brown. 
  6. Let cool for about 10 minutes. Yes, I know that can seem like forever, but seriously, it’s 400 degrees!

Notes

If you are using canned artichoke hearts, buy organic with little or no added salt if possible. 

Like this vegan dip? Try this easy plant-based Pesto recipe next!

  • Prep Time: 10 Hours 10 Minutes
  • Cook Time: 20 Minutes

Leave a Reply

Your email address will not be published.

Recipe rating