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

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:

Quickview
130k Calories
3g Protein
9g Total Fat
8g Carbs
11% Health Score
Limit These
Calories
130k
7%

Fat
9g
15%

  Saturated Fat
1g
11%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
309mg
13%

Get Enough Of These
Protein
3g
7%

Manganese
0.49mg
24%

Vitamin K
21µg
21%

Copper
0.33mg
16%

Magnesium
47mg
12%

Phosphorus
95mg
10%

Vitamin A
405IU
8%

Iron
1mg
8%

Vitamin C
5mg
6%

Zinc
0.94mg
6%

Fiber
1g
6%

Vitamin B1
0.08mg
5%

Potassium
166mg
5%

Selenium
3µg
4%

Vitamin B6
0.07mg
4%

Folate
12µg
3%

Vitamin E
0.45mg
3%

Vitamin B3
0.46mg
2%

Calcium
20mg
2%

Vitamin B2
0.03mg
2%

Vitamin B5
0.16mg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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