Creamy, Dairy-Free Spinach and Artichoke Dip
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Creamy, Dairy-Free Spinach and Artichoke Dip might be a recipe you should try. This hor d'oeuvre has 130 calories, 3g of protein, and 10g of fat per serving. For 81 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. The Super Bowl will be even more special with this recipe. 78 people were impressed by this recipe. Head to the store and pick up juice of lemon, crusty bread, smoked paprika, and a few other things to make it today. It is brought to you by Go Dairy Free. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Try Dairy-Free Spinach Artichoke Dip, Creamy Hot Artichoke Dip - Dairy Free & Paleo, and Creamy Chicken and Artichoke Pasta (Dairy-Free) for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
½ Cup Drained and Chopped Artichoke Hearts
1 Tablespoon Capers
¾ Cup Cashews
Crusty Bread, Corn Chips And Vegetables, for dipping
1 Teaspoon Dijon Mustard
1 Clove Garlic, minced
Juice from ½ Lemon
Generous Pinch Black Pepper
2 Tablespoons Pine Nuts
½ Teaspoon Salt
2 Scallions, chopped
Pinch Smoked Paprika
½ Cup Frozen Chopped Spinach, drained and squeezed dry
2 Tablespoons Minced Sun-Dried Tomatoes
½ Cup Vegan Shredded Mozzarella Cheese Alternative (such as Daiya, for soy-free)
2 Tablespoons White Wine Vinegar.jpg)
Equipment:
oven
blender
frying pan
Cooking instruction summary:
Preheat the oven to 375ºF.Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender. Process until completely smooth and no grit remains.Stir in the spinach, artichoke hearts, cheese alternative and sun-dried tomatoes.Taste and adjust the seasonings.Spray a 9 or 10-inch pie plate with nonstick spray.Spread the dip into the skillet and sprinkle lightly with the paprika.Bake for 20 minutes, or until the edges are just starting to brown.Serve hot with the dippers.
Step by step:
1. Preheat the oven to 375ºF.
2. Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender. Process until completely smooth and no grit remains.Stir in the spinach, artichoke hearts, cheese alternative and sun-dried tomatoes.Taste and adjust the seasonings.Spray a 9 or 10-inch pie plate with nonstick spray.
3. Spread the dip into the skillet and sprinkle lightly with the paprika.
4. Bake for 20 minutes, or until the edges are just starting to brown.
5. Serve hot with the dippers.
Nutrition Information:
covered percent of daily need
