Vegan Spinach Artichoke Dip

Get ready to sham-rock your taste buds with this vegan spinach artichoke dip! Forget four-leaf clovers, because this dip is the real lucky charm you've been searching for, perfect for game days or St.Patrick's Day festivities! 

Vegan, Plant-Based

Ingredients:

1 1/2 cups raw cashews

4 cloves garlic

1 small onion, diced

1 1/2 cups unsweetened non-dairy milk

1/4 cup nutritional yeast

1 small lemon, juiced (2 tablespoons)

1-1 1/2 teaspoons salt

4 cups loosely packed fresh spinach

(2) 14-ounce cans artichokes drained & rinsed

To serve:

1 bag Cedar Valley Garlic & Herb Pita Chips

Veggies of your choice

Instructions:

1. Preheat the oven to 425 degrees F.
2. Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
3. In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
4. In a high powered blender such as a Vitamix, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth. 
5. Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
6. Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top. 
7. Serve with pita chips and vegetable sticks. Enjoy!