In theory, spinach artichoke dip sounds like an innocent vegan party snack. In real life, it’s usually more of a calorie bomb filled with processed cream, cheese and highly questionable preservatives. One bite might be innocent enough, but who ever has just one?
We’re all about making over our favorite recipes with clean ingredients. If spinach artichoke dip is a regular on rotation at your summer or holiday party table, consider making a few modifications based on this recipe from one of L.A.’s most cherished hotspots. Cafe Gratitude is known for turning otherwise less-than-virtuous dishes into Chalkboard-friendly faves. This warm, vegan spinach artichoke dip is a perfect example of what they do best…
Cafe Gratitude’s Warm Spinach and Artichoke Dip
Makes 4 to 5 eight-ounce ramekins
Ingredients
¾ cup cashews
¾ cup almond milk
3 Tbsp lemon juice, fresh squeezed
2 ea garlic cloves
¾ tsp salt
½ tsp yellow mustard seed
¼ tsp black pepper, ground
2 cups baby artichoke hearts, fresh, lightly sautéed with olive oil and salt (or frozen if unavailable)
2 cups baby spinach, loosely packed
Directions
Combine the cashews, almond milk, lemon juice, garlic cloves, salt, yellow mustard seeds, and black pepper. Blend together in a Vitamix (if available).
Transfer the cream to a food processor and add the baby artichoke and spinach. Pulse together until the mix is combined but still chunky and textured.
Refrigerate until ready to bake, or transfer mixture to eight-ounce ramekins (it will yield approximately 4 to 5). Bake at 425 degrees for 17 to 20 minutes.
Courtesy of Dreux Ellis, Cafe Gratitude.
