Dairy-Free Slow-Cooker Spinach & Artichoke Dip
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Recipe type: Gluten free, Grain free, Dairy free, Appetizer, Dip
Prep time: 
Cook time: 
Total time: 
 
This dairy-free slow-cooker spinach and artichoke dip is a snap to make and perfect to snack on while watching the big game! It's also totally acceptable and delicious as a lunch!
Ingredients
  • 1 (8-ounce) bag World Market Roasted & Salted Fancy Cashews
  • ½ cup (8 ounces) dairy-free yogurt (I use almond milk yogurt)
  • ¼-1/2 cup filtered water
  • 1 tablespoon California Olive Ranch Extra Virgin Olive Oil
  • 2 (7.9-ounce) jars Cucina & Amore Grilled and Marinated Artichoke Halves, drained and chopped
  • 10 ounces fresh baby spinach, roughly chopped
  • 2 teaspoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • Sea salt (optional)
Instructions
  1. Bring a small pot of water to a simmer and place the cashews in a heatproof bowl. Pour hot water over the cashews to cover, and let them soak for 15 minutes while you prepare the other ingredients.
  2. Drain the soaked cashews and transfer them to a high-speed blender or a food processor. Add the yogurt and ¼ cup of filtered water and process until the mixture is creamy and smooth, adding a bit more water if necessary for blending.
  3. Put the olive oil in your slow cooker insert and use a paper towel to spread it out to cover the bottom and sides. Add the cashew cream, artichokes, spinach, nutritional yeast, garlic powder, onion powder, and pepper to the slow cooker and stir well.
  4. Cover and cook on high for two hours. When the time is up, stir the dip and taste it, adding sea salt and/or more pepper if desired. Serve hot or warm with an assortment of chips.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/slow-cooker-spinach-artichoke-dip/