[jimbo2012]

For me, artichoke dip tastes best warm. Baking this dip briefly. Not too long, or the spinach turns off-color.
Just long enough to warm it through. You might say it’s, half-baked

Creamy Artichoke Spinach Dip gluten-free, soy-free, oil-free

This dip is exceptionally creamy with a full-bodied taste and texture, and yet has no commercial dairy substitute and also no added oil. It will be a hit at any party, bbq, or potluck!

3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
2 1/2 – 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (I typically use 1 to make it family-friendly; use less/more to taste)
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves

Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth.