Get ready for a DAIRY FREE new delicious version of your favorite party app! Lemon Tarragon Spinach Artichoke Dip is made with a cashew cream base, fresh spinach, artichoke and a touch of fragrant tarragon.
If you’re; Dairy free, Gluten free, No sugar, Paleo, Whole30 or Keto in your food/lifestyle choices – I speak your language!
Lemon Tarragon Spinach Artichoke Dip meets ALL of the requirements! I also give options for the dippers;
Celery Sticks- completely grain free Whole30/Paleo/Keto option – the dish is completely plant based!
Gluten Free Crackers – Crunchmaster Chile Pasilla go really well with this dip- add’s a little heat!
****SCROLL DOWN TO **RECIPE AND YOUTUBE VIDEO LINK** EASY TO FOLLOW ALONG TIPS AND TRICKS TO HELP YOU!***
WHAT IS CASHEW CREAM SAUCE?
You’ll see many variations of this super EASY base on the internet. To make the most simple version of it all you need is soaked raw cashews and water and a good smoothie setting on your blender!
Sure, it’s nice to have a fancy shmansy Vitamix but until my current blender takes a leap (I’ve had my trusty Cuisinart for 3+ years going strong!) my girls tried and true to blend up all the sauces.
Cashew cream has been a staple in my kitchen since going mostly dairy free. I used to get really stuffy sinuses from cheese so I don’t use it too often. My sinuses are my inflammation weather system.
The cashew sauce in this Lemon Tarragon Spinach Artichoke Dip is rev’d up with a touch of nutritional yeast and lemon for that tart sour cream-esque twang. You won’t miss it!
THIRD TIMES A CHARM
I tried this recipe out a couple times while out camping with family and friends. My mom and aunt are my mentors, they taught me everything they know when it comes to cooking. As they hovered around the dip they gave me their honest input.
Soooo… What a ya think guys?
‘It needs a little something’, aunt Diana gave me the idea of amping the flav’s up with a fresh squeeze of lemon and a touch of tarragon. IT TOTALLY WORKS!
I had folks and kiddos of all ages try this Lemon Tarragon Spinach Artichoke Dip- THEY ALL LOVE IT! No hesitation when I said it was dairy free. They were like ‘no kiddin, that’s cashews eh?’
It’s these moments that make my heart really happy with what I’m trying to do here. I want ALL of us to be able to have some real food options that taste damn good with out all the crazy ingredients or side effects.
Here for ya!
OTHER APPETIZERS YOU’LL LOVE;
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Lemon Taragon Spinach Artichoke Dip
Get ready for a DAIRY FREE new delicious version of your favorite party app! Lemon Taragon Spinach Artichoke Dip is made with a cashew cream base, fresh spinach, artichoke and a touch of fragrant tarragon.
Ingredients
- 2 c Raw Cashews
- ¼ c Nutritional Yeast
- 1 sm Lemon 1 T measured juice
- 4 c Packed Raw Spinach 2 bunches or huge handfulls
- 1 c Artichoke Hearts in Oil 14 oz can/jar
- 1½ T Fresh Tarragon
- 1 t Redmond Real Salt
- 1 T Chosen Foods Avocado Oil
Instructions
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Preheat oven to 350. Boil 4 cups of water and grab a 2 c glass liquid measuring container. Add in the raw cashew then once the water is boiling pour over the cashews until all are submerged. Let sit for 10 min. Save the rest of the water on the stove, no need to heat it more.
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While cashews are soaking, preheat a sauté pan on medium heat. Pack the spinach in to 4 cups, really smash it in to your measuring container to get quite a bit! Then, tear the spinach up in to smaller pieces and add to the pan. Stir and rotate the spinach for 5 minutes, your just wilting it slightly. Take it out with tongs, shake it dry if needed and drop it in a large mixing bowl.
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Chop and dice the artichokes, add them into the bowl. Mince the fresh tarragon, put 1T of it in the bowl and keep some for garnish. Slice your lemon in half and squeeze the juice over the veggies - watch those seeds!
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Drain cashews and then refill with the remaining water to the 2 cup line. In blender add the nutritional yeast, water with cashews, cover and begin blending on low. Hand on lid turn to high or smoothie setting for 60 seconds. This should give you a very creamy, smooth sauce. Keep a little water nearby incase your blender struggles. Blend another 30 seconds if need be.
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Pour the cashew sauce in the bowl, mix everything together well. In a 3 qt baking dish drizzle avocado oil and use your fingers to cover the base and corners with oil. Pour the mixture in, push it out over the whole pan to level. Top with the tarragon garnish and bake for 20 minutes.
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Once the dip starts slightly pulling away from the edges and gets bubbly brown crust on the edges it's ready! 20 minutes is my magic number. I wouldn't go over 25-30 min, ovens vary.
Recipe Video
Recipe Notes
- If you have the time you can also soak your cashews overnight. I use this quick method because I forget!
- If you choose artichokes in water, I'd recommend adding a tbsp of avocado oil to the recipe for a rich creamy sauce.
- Serve with gluten free crackers OR go totally Paleo/Keto/Whole30 and use celery sticks!
- Whole30'ers - use compliant artichoke hearts, I've found them in olive oil or water