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
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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
Preheat oven to 400°F.
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.
Add in remaining spinach and pulse. (The goal is to keep some of the spinach in larger pieces.)
Transfer mixture to an oven-safe pan.
Bake for 20 minutes, until the top is golden brown.
Let cool for about 10 minutes. Yes, I know that can seem like forever, but seriously, it’s 400 degrees!
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!
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