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Vegan Spinach Artichoke Dip

During this time of quarantine and Coronavirus, I was craving something that was comforting and warm, so I decided to make a veganized, healthier version of the spinach artichoke dip I used to enjoy out at restaurants. Check out this easy, protein-packed recipe that is savory and guilt-free.

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3/4 cup raw cashews

3 cloves garlic

1/2 onion, diced

3/4 cup unsweetened non-dairy milk

2 tbsp nutritional yeast

1/2 small lemon, juiced (about 1.5 tablespoons)

1/2 teaspoon salt

1/2 teaspoon Old Bay

2 cups loosely packed fresh spinach

(1) 14-ounce can artichokes drained & rinsed

Optional: Buttered and warmed pita bread (I used Earth Balance Butter and warmed it on a skillet. Also, optional: vegan parmesan for serving.

Please note: I used a food processor, but you can use a high speed blender or a Vitamix blender (will come out the smoothest in a Vitamix).

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