WARM SPINACH AND ARTICHOKE DIP

This is  a great winter dip, wonderfully warming and filling and as much as I adore guacamole I realised I should move on from it during the colder 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 during the winter months 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, but it really tastes good with everything – crunchy carrot sticks, chicken drumsticks, even stir-fried veggies and a topping for omelettes – basically it’s just awesome, it goes with everything and will totally satisfy any craving for creamy spreads, sauces and dips!

INGREDIENTS: (Makes a large bowl full)

  • – 2 cups of artichoke hearts
  • – 2 cups of spinach
  • – 3/4 of a 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)
  • – 2 lemons
  • – 1 tablespoon of tahini
  • – 1 tablespoon of dried mixed herbs (thyme, rosemary, basil etc)
  • – salt
  • – pepper

HOW TO:

  1. Start by pre-heat the oven to 180C.
  2. Then place the almond milk, cashews (which should have preferably been soaked for at least four hours), tahini, herbs and lemon juice in your food processor and blend into a creamy consistency.
  3. Then add the artichokes and spinach and blend until pretty smooth but still nicely chunky. Add salt and pepper to taste.
  4. Put the mixture into a baking dish and bake for about 15 minutes, until the top is starting to bubble. Then remove, dip and enjoy