Vegan Spinach and Artichoke Dip

Welcome back to the second day of goodness! We all know dips are the perfect appetizer for any holiday (or non-holiday) party. Just grab a $0.99 baguette to pair with it and you are set! Spinach and artichoke is a warm and classic party favourite that you can't go wrong with, so naturally we needed to recreate this popular dish, vegan-style of course, and we are quite pleased with the outcome.

Ingredients:

1 can artichoke hearts

1 cup plain plant-based milk of choice (we used cashew milk)

3/4 cups raw cashews (soaked for at least an hour)

1/3 cup nutritional yeast

1.5 cups frozen spinach

Juice of one small lemon

1.5 tsp garlic powder

1.5 tsp salt

1 tbsp flour

Instructions:

Preheat oven to 375F.

In a high power vitamix or food processor, blend the cashews, milk, salt, nutritional yeast, garlic powder, lemon juice, and flour until creamy.

In a large bowl, combine the artichoke hearts (separated into smaller bits) with the frozen spinach.

Stir into the creamy mixture until all well combined. Taste test and add more salt or garlic powder as needed.

Pour into an oven-safe dish and bake for 25-30 minutes.

Serve while it is still warm and gooey with a warm baguette or crackers!