Spinach and Artichoke dip

I love, love, love, Minimalist Baker’s Everyday Cooking cookbook by Dana Shultz.  It has a good variety of recipes and the pictures are amazing.  My version on the dip came out less creamy than her picture but I can always add more Almond milk.  This would be good as a Crostini topping.

Spinach and Artichoke Dip

Dana Shultz

***Raw cashews require soaking.  Either Soak the cashews for 6-8 hours in cool water or pour boiling water over them and let rest uncovered at room temp. for 1 hour (which is what I did).  Drain well and use as instructed.

3            tablespoons vegan butter (or avocado oil)

5            cloves garlic, minced  (2 T.)

3/4         cup raw cashews, soaked and drained

8            ounces vegan cream cheese (Trader Joe’s carries) if you don’t have

              vegan cream cheese, add another 2/3 cup cashews but might not be as

              creamy.

1/2          cup unsweetened plain Almond milk or soy milk

4-6          tablespoons Nutritional Yeast

1/2          teaspoon each sea salt, and black pepper, plus more to taste

1            14 oz. can artichoke hearts, well drained and chopped

1            pound frozen chopped spinach, thawed and squeezed dry in a thin towel

1/4          cup Vegan Parmesan for topping

1.  Preheat oven to 350 degrees F.  Heat a large oven-safe cast-iron or metal skillet over medium heat.

2.  Once the skillet is hot, add 1 tablespoon olive oil and the garlic.  Saute for 1-2 minutes or until just golden brown.  Be careful not to burn the garlic.  Set aside.

3.  To the bowl of a blender or food processor, add the cashews, garlic, vegan cream cheese, remaining 2 T. olive oil, and almond milk.  Puree to a cream. 

4.  Add 4 T. nutritional yeast to start, plus the salt and pepper.  Blend once more.

5.  Taste and adjust the seasonings as needed.  The dip should be cheesy in flavor and well salted, so consider adding remaining 2 T. nutritional yeast and another 1/3-1/2 salt.  Set aside.

6.  Add the artichokes and spinach to the skillet used earlier.   Pour all the cheesy sauce over the artichokes and spinach.  The mixture will look sauce-heavy, but that’s the idea.  Stir to combine  (Mine was not saucy but I didn’t mind the firmer texture).

7.  Sprinkle the top with Vegan Parmesan for additional texture/flavor.  Bake for 8-12 minutes, or until warmed through.

8.  Serve warm with assorted veggies, tortilla chips or crackers.