This Baked Artichoke Dip is a crowd pleaser and a party favorite. I can remember every time I’d go out with friends once of the most popular appetizers ordered at restaurants was spinach and artichoke dip. That dip was loaded with oils, heavy cheese and served with rich breads.
My version is lighter, healthier and just as delicious and pretty close to the original in taste. The only difference it’s made without the mayonnaise, milk, and cheese that is typical for this recipe. You can always boost the recipe depending on taste. Throw in a little cayenne pepper for a kick or chop up some water chestnuts for a crunchy texture.
You want to use a good food processor, this will help combine the ingredients good. One of the more economical processors is Kitchen-Aid.
This recipe is loaded with healthy ingredients like spinach and raw cashews. Don’t just wait and make this dip for special occasions. It’s meant to be enjoyed year-round. Use it for a hearty snack, serve with pita chips for a light lunch or spread it on a whole-wheat tortilla and load with more veggies for a quick lunch wrap.
I'd love to hear your feedback in the comments below for this Baked Artichoke Dip! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking