Welcome football season! Some folks in our private Facebook plant-based support group asked for crowd-pleasing plant-based appetizer recipes for game day. Well, ask and you shall receive! This plant-based lemon spinach artichoke dip is what football Sunday dreams are made of - and there's not an ounce of dairy in sight. We swapped the traditional cream cheese and sour cream for delightful and rich dairy-free cashew cream - so you can all the flavor, none of the discomfort.
Cozy down or get fired up with this plant-based Lemon Spinach Artichoke Dip. It’s packed with natural protein, potassium, magnesium, antioxidants and flavor. GO TEAM!
2 cans of artichoke hearts, drained and chopped
4 cloves of garlic, minced
2 leeks, diced
2 cups of raw cashews, soaked and drained
2+ cups of veggie broth (low sodium)
1 and ½ TBS of maple syrup, agave, or date syrup
1 TBS of garlic powder
1 TBS of apple cider vinegar
3 large handfuls of spinach
1 tsp of chili flakes (hot pepper flakes)
1 and ½ lemons (juice)
1 TBS of parsley (dried or fresh)
1 dozen cherry tomatoes, halved
Sea salt and black pepper to taste
Preheat oven to 350 degrees
In a large stove top pan, sauté garlic and leaks with a few tablespoons of veggie broth until soft, about 6-8 minutes on medium heat
Blend together cashews, sweetener (maple syrup, agave or date syrup), garlic powder, apple cider vinegar, veggie broth to cover cashews (about 1 cup) and a pinch of sea salt and black pepper. Blend until creamy
After leeks and garlic is done cooking add the spinach, artichokes and sea salt to taste. Sauté until spinach is soft (about 3 additional minutes)
Stir in chili flakes, cashew cream, lemon juice, and 1 cup of veggie broth
Transfer dip to a casserole dish and bake for 1 hour
Enjoy with your favorite WFPB crackers, raw veggies, whole-grain toast, or chips! Bonus: spread on a veggie sandwich instead of hummus.
By Caroline DiNicola Fawley
Comments will be approved before showing up.