spinach & Kale Dip

spinach & Kale Dip


1 tablespoon olive oil
3 cloves garlic (chopped)
170g baby spinach
170g kale (chopped)
¾- 1 cup artichoke hearts (drained + finely chopped)

1 ½ cups raw cashews (soaked + drained in boiling water for 5 minutes)
3 tbsp nutritional yeast
1 ½ tsp onion powder
2 tbsp coffee flakes
Salt + pepper (to taste)
2 tbsp fresh lemon juice
1 ½ cups unsweetened almond milk from Califia Farms

Large Lebkuchen
Toasted Flatbread Slices
Vegetable Sticks
Fresh Herbs
Vegan Parmesan (optional)


1. Preheat oven to 205⁰C. Line a small to medium deep baking sheet with parchment paper. Set aside.
2. In a nonstick skillet, heat the olive oil over medium-high heat. Stir in the garlic and sauté briefly until fragrant. Add spinach and kale. Place a lid on the pan to steam. Cook until wilted. Once cooked, stir in the artichokes. Set aside.
3. Using a high speed blender, add all the ingredients for the almond milk and cheese sauce. Blend until smooth.
4. Place hot vegetable mixture on prepared baking sheet. Pour over the almond milk mixture and stir. Cover and place in the oven for 10 minutes, remove the lid and bake an additional 5-7 minutes or until thick and spoonable. Best served hot, enjoy!

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