Creamy Artichoke Spinach Dip

An exceptionally creamy dip with a full-bodied taste and texture, yet it has no commercial dairy substitutes 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

View the full recipe at Plant Powered Kitchen →