Vegan Spinach Artichoke Dip

Step 1

The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.

Step 2

Begin by making my delicious low-fat, eggless mayo that required only 5 ingredients and a blender to make and should only take about 5-minutes.

Step 3

In a blender or food processor, add all 8 of the first ingredients: cashews (or white beans), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.

Step 4

If using cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes.

Step 5

At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink or even into a jar to save for cooking soups or other dishes.

Step 6

Add the artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it's too thick for the blender.

Step 7

Pour into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.

Step 8

Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It's also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.