Go guilt-free over the holidays with a dip recipe that will surely wow any crowd. In Episode 6 of our Make it with Hamilton Beach series, host Miranda Malisani shows us how to whip up a delicious bowl of spinach and artichoke dip using the Hamilton Beach White and Stainless 10 Quart Slow Cooker and MultiBlend Blender. The kicker? This dip is dairy-free!
Spinach dip is traditionally full of cream, butter and cheese. This version is free of dairy and uses the creaminess of cashews to add richness to this dip.
Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beach in your kitchen by watching the video and check out the recipe details below.
- 2 cups Raw cashews
- 4 garlic cloves, minced
- 1 lemon (juice only)
- 2 cups unsweetened almond milk
- 1 avocado, ripe
- 4 teaspoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon Sea salt
- 2 454g bags organic frozen spinach
- 1 16 oz can artichokes in water
- In blender, pulse cashews until it becomes a fine powder.
- Add milk, avocado, garlic, lemon juice, mustard, nutritional yeast and salt. Blend until smooth.
- Pour the liquid into the slow cooker and add the spinach and artichoke hearts. Stir until well combined.
- Cover and cook on high for 1.5 to 2 hours or low for 3 to 4 hours.
- Serve warm directly from slow cooker or at room temperature in your favourite bowl.
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
TAGS: cashews, dairy free, dip, slow cooker, spinach
CATEGORIES: appetizers & snacks, Make it with Hamilton Beach
