Recipes, Snacks

Warm Spinach and Artichoke Dip

2. February 2016


  • 150 g artichoke hearts (in oil)
  • 2 handfuls spinach (add more if you want)
  • 1/2 cup almond milk (homemade)

  • 1/2 cup cashews (soaked for an hour at least)
  • 1 lemon
  • 3 tbsp tahini

  • 1 tbsp mixed herbs (of choice – but at least three types)
  • salt
  • black pepper (freshly ground)


  1. Preheat oven to 180C.
  2. Place almond milk, cashews, tahini, herbs and lemon juice in a food processor.
  3. Blend until creamy.
  4. Add artichokes and spinach and continue blending. Chunks are OK.
  5. Add salt and pepper to taste.
  6. Transfer the mixture into a baking dish and bake for approx. 15 minutes, until the top starts to bubble.
  7. Enjoy 🙂

Inspired by @Deliciously Ella

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