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Spinach Artichoke Cream Dip [Food Processor Attachment]

A healthier alternative to classic spinach artichoke dip that uses cashews for extra flavor and a smooth texture.

Submitted By:

Dietary Interests: Gluten-Free , High Protein , Keto Friendly , Mediterranean , Vegetarian

Allergens: Dairy , Nuts

Yield:

15 servings

Total Time:

1 Hour 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ¾ cup (180 ml) Cashew Cream
  • 1 ½ cups (360 ml) nonfat greek yogurt
  • 1 ½ cups (190 g) freshly grated parmesan cheese [or Vegan parmesan]
  • 2 cups (330 g) artichoke hearts, drained
  • 1 cup (225 g) cooked fresh spinach, drained well
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 cup (100 g) mozzarella cheese

Directions

  1. Preheat oven to 425°F (215°C) . Spray a 9x9 (23x23cm) square baking pan with non-stick spray and set aside.
  2. Fit the Food Processor with the Multi-Use Blade.  Place cashew cream, Greek yogurt, and parmesan Vitamix container in the order listed and secure the lid.
  3. Start the machine and process for 30 seconds. When the processor stops, remove the lid and scrape down the sides of the Work Bowl. Add the artichokes, fresh spinach, garlic powder, black pepper and pulse 6-8 times or until ingredients are incorporated.
  4. Remove mixture from bowl and pour into prepared pan. Sprinkle with shredded mozzarella cheese. Place into preheated oven and bake for 35-45 minutes, or until cheese is golden brown on top and ingredients are heated through. Let cool at room temperature for 10 minutes before enjoying.