Spinach Artichoke Dip with Cashews
- Preheat oven to 425ºF.
- In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper and cashews. Blend until smooth.
- Add artichokes and spinach and very briefly blend or pulse. Do not over blend, to ensure a thicker texture.
- Transfer mixture to an oven-safe baking dish, and bake for about 15-20 minutes, or until the top is slightly golden in color.
- Serve immediately with fresh vegetable slices, sodium-free tortilla chips or crackers.