Cheesy Spinach Artichoke Dip with Garlic Béchamel
Ingredients
Cheesy Spinach-Artichoke Dip
- One 10-ounce box frozen leaf spinach or fresh baby spinach leaves thawed and drained
- One 9-ounce box frozen or jarred artichoke hearts thawed and drained
- ¾ cup Dairy-Free Garlic Béchamel see below
- ½ cup Dairy-Free Sour Cream see below
- ¾ teaspoon sea salt
- ¹∕8 teaspoon black pepper
- ¼ cup finely chopped cashews pine nuts or almonds
- 2 tablespoons Dairy-Free Grated Parmesan see below
Dairy-Free Garlic Béchamel
- 2 tablespoons extra-virgin olive oil
- 2 finely chopped garlic cloves
- 1 tablespoon arrowroot flour mixed with 2 tablespoons water
- 1½ cups grass-fed milk or homemade cashew or almond milk
- 1 teaspoon sea salt
- ¼ teaspoon ground nutmeg
Dairy-Free Sour Cream
- 1 cup raw cashews soaked for at least 4 hours or overnight, rinsed and drained
- ¾ cup water
- 3 tablespoons lemon juice
- 1 teaspoon distilled white vinegar
- 1 teaspoon gluten-free chickpea miso
- ¾ teaspoon sea salt
- ½ teaspoon dairy-free probiotics powder optional
Dairy-Free Grated Parmesan
- ¾ cup raw macadamia nuts
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
Instructions
Cheesy Spinach-Artichoke Dip
- Preheat the oven to 400˚F.
- In a small saucepan, bring 2 cups salted water to a boil.
- Add the spinach and artichokes and cook until tender, about 3 minutes; drain.
- In a medium saucepan over medium heat, stir together the béchamel, sour cream, salt and pepper until warmed through, about 3 minutes.
- Stir in the spinach and artichokes to coat.
- Scrape the mixture into a small baking dish and sprinkle with the nuts and Parmesan.
- Bake until golden, about 20 minutes.
Dairy-Free Garlic Béchamel
- In a small saucepan, heat the oil over medium heat.
- Add the garlic and sauté until fragrant, about 1 minute.
- Slowly whisk in the milk and bring to a simmer, stirring occasionally.
- Stir in the arrowroot slurry and cook until thickened, 2 to 4 minutes.
- Season with the salt and nutmeg.
Dairy-Free Sour Cream
- Add all the ingredients to a high-speed blender and process on high speed until smooth. Refrigerate until cold and thickened. (The sour cream keeps in a resealable container for up to 1 week.)
Dairy-Free Grated Parmesan
- Using a food processor, pulse together the macadamia nuts, nutritional yeast and salt. Refrigerate. (The parmesan will keep in a resealable container for up to 1 week.)