Spinach Artichoke Dip with Cashews

Ingredients

• 3/4cupunsweetened nondairy milk unsweetened
• 2 1/2 - 3tbspfreshly squeezed lemon juice
• 1 - 2clovesgarlic
• 1tspcayenne pepper
• 3/4cupraw cashews unsoaked
• 2cupsfrozen artichoke hearts partially thawed
• 2cupsspinach leaves loosely packed
• black pepper to taste

Instructions

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

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