Cheesy Spinach & Kale Dip

Califia Farms, The Nourished Chef

Cheesy Spinach & Kale Dip

Recipe by The Nourished Chef & Califia Farms.

Serves 8.

INGREDIENTS:

  • 1 Tbsp olive oil
  • 3 garlic cloves (minced)
  • 5 1/2 heaping cups baby spinach
  • 2 1/2 heaping cups kale (chopped)
  • 3/4 – 1 cup artichoke hearts (drained + finely chopped)

ALMOND MILK CHEESE SAUCE

  • 1 ½ cups raw cashews (soaked + drained in boiling water for 5 minutes)
  • 3 Tbsp nutritional yeast
  • 1 ½ tsp onion powder
  • 2 tsp mild chili flakes
  • salt + pepper (to taste)
  • 2 Tbsp fresh lemon juice
  • 1 ½ cups Califia Farms Unsweetened Almond Milk

TO SERVE

  • Large cob bread loaf
  • Crackers
  • Toasted pita bread slices
  • Veggie sticks
  • Fresh herbs
  • Vegan parmesan (optional)

1. Preheat oven to 400⁰F. Line a small to medium-sized deep baking tray with parchment paper. Set aside.
2. In a nonstick pan, heat the olive oil over medium heat. Stir in the garlic and cook briefly until fragrant. Add in the spinach and kale. Place a lid over the pan to steam. Cook until wilted. Once cooked, stir through the artichokes. Set aside.
3. Using a high-speed blender, add all the almond milk cheese sauce ingredients. Blend until smooth.
4. Add the warm veggie mix to the prepared baking tray. Stir in the almond milk mixture over top and stir to combine. Place into the oven, covered for 10 minutes, remove cover and bake another 5-7 minutes or until thick and scoopable. Best served warm, enjoy!

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