Spinach Artchoke Dip
Karen Stern
From htp://SIXykids.com, with recipes using the six optimal food categories for your kids’ health: veggies, fruits, nuts, seeds, legumes,
and whole-grains. I’ve never been able to order this dish off of a menu since becoming a vegan, but I can finally enjoy it the healthy, compassionate way with this amazing recipe. Good luck not eating the whole dish in one day
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 3/4 teaspoon salt
- 3 tablespoons lemon juice
- 3/4 cup almond milk unsweetened
- 3/4 cup cashew raw
- 1 1/2 teaspoon garlic crushed
- 1 1/5 teaspoon dijon mustard
- 14 ounces artichoke hearts
- 2 cups spinach frozen chopped loosley packed
- 1/4 cup nurtritonal yeast
- Carbohydrate 6.21952509936555 g
- Cholesterol 0.459375 mg
- Fat 0.2496923418875 g
- Fiber 2.89289873318413 g
- Protein 2.10400864692824 g
- Saturated Fat 0.097152996428 g
- Serving Size 1 1 Serving (67g)
- Sodium 63.5473561245809 mg
- Sugar 3.32662636618142 g
- Trans Fat 0.04047799944125 g
- Calories 30 calories
Preheat the oven to 350oF and lightly oil or coat an 8x8 casserole dish with a non-stick spray. Place cashews, milk, lemon juice, garlic, salt, yellow mustard, and nutritonal yeast into the blender. Blend for 1-2 minutes until the contents are smooth. Pour into a medium bowl and place aside. Next, slice artichokes into small pieces OR you can chop them in a food processor. Add the chopped artichokes along with the spinach into the bowl with other ingredients and stir well. Finally, pour everything into the casserole dish and bake in the oven for 30-40 minutes
