One of my local restaurants in London serves the most incredible spinach and artichoke dip, which I became obsessed with a few years ago. I would go there all the time just for this one dish. Of course as with most restaurant foods this version of the dip wasn’t exactly the healthiest, full of cream and cheese – maybe that’s what made it so good! Anyway I was thinking about it a lot recently, as it’s a great winter dip, wonderfully warming and filling and as much as I adore guacamole I realized I should move on from it for a few cold months! So I decided it was time to make my own version, which I have to admit I’m very pleased with.
I used homemade almond milk and blended soaked cashews to replicate that creamy goodness, a little lemon for a tangy taste, sea salt, and of course artichoke hearts and spinach leaves. So simple and wow so good! It couldn’t be easier to make either and tastes great hot or cold. Although at this time of the year I definitely prefer it baked in the oven, I think served like this it’s just insanely delicious! It’s also the perfect antidote for unhealthy canapés, as it really doesn’t taste or appear anywhere near as healthy as it is, yet it’ll still load you up on awesome proteins, vitamins and minerals, as well as providing you with two beautiful portions of green veg – and we all know green veg is the best!
I’ve been making big batches and after I’m done dipping I keep the rest in the fridge to use as an afternoon snack with crunchy carrot sticks or with cherry tomatoes and a slice of toast. It even tastes great mixed in with stir-fried veggies or pasta. Basically it is awesome, goes with everything and will totally satisfy any craving for creamy spreads, sauces and dips!
- 2 cups of artichoke hearts
- 2 cups of spinach
- 1 cup of almond milk (make sure it doesn’t have any added vanilla or sweetener)
- 2/3 of a cup of soaked cashews (drain them first)
- 1 lemon
Pre-heat the oven to 200C.
Place the almond milk, cashews (which should have preferably been soaked for at least four hours) and lemon in your food processor and blend into a creamy consistency.
Then add the artichokes and spinach and blend until pretty smooth but still nicely chunky. Add salt and pepper to taste.
Put the mixture into a baking dish and bake for 15 minutes, until the top is starting to bubble. Then remove, dip and enjoy!