Dairy-Free Spinach and Artichoke Dip Tasty Recipes

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Dairy-Free Spinach and Artichoke Dip

"This dairy-free dip is rich with flavor and creamy without any dairy to be seen. This recipe is sure to be a crowd favorite, is paleo-friendly, and makes for a great party appetizer. Serve with your choice of chips, cucumber slices, or other vegetables."

Ingredients :

• 1 1/2 cups raw cashews
• 1/2 cup mayonnaise
• 1/2 cup coconut milk
• 1/4 cup water
• 1 pound fresh spinach leaves, stemmed and roughly chopped
• 2 (14 ounce) cans artichoke hearts, drained and chopped
• 1/3 cup finely chopped red onion
• 5 cloves garlic, minced
• 1/2 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch paprika, or to taste (optional)

Instructions :

Prep : 15M	Cook : 16M	Ready in : 8H35M

• Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

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