10 minutes
17-20 minutes
6-8 servings
3/4 cup plain, unsweetened non-dairy milk (almond milk)
2 1/2-3 Tb freshly squeezed lemon juice
1-2 garlic cloves
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
3/4 cup raw cashews (unsoaked)
2 cups frozen artichoke hearts, partially thawed
2 cups (loosely packed) spinach leaves
1. Preheat oven to 425. In a blender or food processor, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until very smooth.
2. Add artichokes and spinach and briefly blend or pulse. Keep some chunky texture.
3. Transfer mixture to an over-proof baking dish, and bake for 17-20 minutes. Do not bake any longer or the spinach will turn off-color.
4. Serve warm with raw veggies, bread, tortilla chips, pita bread/chips or crackers.
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