Warm Spinach and Artichoke Dip

 

One of my local restaurants in London serves the most incredible spinach and artichoke dip, which I became obsessed with a few years ago. I would go there all the time just for this one dish. I was thinking about it a lot recently, as it’s a great winter dip, wonderfully warming and filling and as much as I adore guacamole I realized I should move on from it for a few cold 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 so good! It couldn’t be easier to make either and tastes great hot or cold.

Makes a large bowl full

– 2 cups of artichoke hearts (360g)

– 2 cups of spinach

– 3/4 of a cup of almond milk (make sure it doesn’t have any added vanilla or sweetener) (190ml)

– 2/3 of a cup of soaked cashews (drain them first) (90g)

– 2 lemons

– 1 tablespoon of tahini

– 1 tablespoon of dried mixed herbs (thyme, rosemary, basil etc)

– salt

– pepper

Start by pre-heat the oven to 180C.

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.

Then add the artichokes and spinach and blend until pretty smooth but still nicely chunky. Add salt and pepper to taste.

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!