Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Cashews

    Dreena Burton’s Creamy Vegan Artichoke Spinach Dip

    This vegan dip has been referred to as a “guaranteed crowd-pleaser” by a member of our staff, Rachel. She says it’s a hit “whether you follow a plant-based diet or not and it’s a go-to recipe for potlucks!” The recipe is from Dreena Burton’s website.

     

    Instructions

    • 3/4 cup raw cashews unsoaked
    • 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
    • 2 1/2 – 3 tbsp freshly squeezed lemon juice
    • 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
    • 3/4 tsp sea salt
    • 1/2 tsp dry ground mustard
    • freshly ground black pepper to taste
    • 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
    • 2 cups loosely packed spinach leaves

    Instructions

    • Preheat oven to 425.
    • In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.
    • Blend until very smooth.  (If using a high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
    • Add artichokes and spinach and just PULSE through.  Do not fully blend, keep some chunky texture!
    • Transfer to an oven-proof baking dish, and bake for 17-20 minutes.
    • Remove, let cool for about 4-5 minutes, and serve.

    Other recipes you might like

    1. Oven Baked Zucchini Chips
    2. Comforting 15 Bean Soup

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    Concord Location
    P: 925-676-7543
    F: 925-671-7933

    Fairfield Location
    P: 707-421-9777
    F: 707-421-0205

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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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