Vegan Spinach Artichoke Dip

Ingredients

• Almond milk

  Plain

  ¾ cup or 180g

• Lemon juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  1 tbsp or 9g

• Salt

  Table

  1 tsp or 6g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

• Spinach

  Raw

  3 cup or 90g

• Celery

  Raw

  8 stalk, medium or 320g

Directions

1. Preheat oven to 435 degrees F.
2. Combine almond milk, lemon juice, garlic, salt, ground mustard, black pepper, and cashews in blender; blend on high until very smooth. Depending on your blender this could take 1-2 minutes or as many as 5-6.
3. Add artichoke hearts and spinach. Pulse 2-3 times to coarsely chop into your blended mixture. You want this to be chunky.
4. Transfer to a small baking dish. Bake 16-20 minutes, making sure to not cook over (it will discolor the spinach). Serve warm with celery sticks for dipping. Enjoy!

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