You know when you have that can of artichokes sitting in your pantry for a year and haven’t used it yet? That was me this past week. What do I do with a can of artichokes? We had all the kids here for the weekend, so it was a bit risky to try a new recipe, but gosh I really wanted to get rid of that can. I found a spinach artichoke dip recipe in the Minimalist Baker cookbook that was plant-based and gluten-free, so I gave it my own spin. Happily, everyone scooped it up and asked for more. Even better, my pantry cupboard was one can lighter!
1 1/2 cups cashews, soaked in water for at least 2 hours
1 can artichokes, drained and chopped
75g (about 2 cups) fresh baby spinach, cooked down and chopped
2 tbsp olive oil
3 cloves garlic
1/2 cup soy milk
1/2 cup nutritional yeast
1 tbsp cornstarch
1 tsp salt
2 tbsp water
Prep your ingredients: make sure to soak the cashews in water at room temperature for at least 2 hours or overnight, then drain them. Cook down your baby spinach (I used the microwave) and chop it into small pieces. Drain and chop up your artichokes too.
Rub a bit of olive oil inside a 8×8″ glass dish, then sprinkle the chopped artichoke and spinach around it.
In a blender, mix the cashews, olive oil, garlic, soy milk, nutritional yeast, cornstarch, and salt. Blend until the mixture is very smooth, stopping the blender periodically to scrape down the sides of it and re-blend. Add up to 2 tbsp water if needed to help it blend smoothly.
Scoop the thick, blended cheezy mixture from the blender and spread it over the vegetables. Mix it around well, then bake at 350F for 10 minutes. I served it warm for lunch with some dippable things like veggies, pretzels, and toast (for the gluten folks in the family). Hope you enjoy this dip with love! ❤️🤗