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Dairy-Free Spinach & Artichoke Dip
  1. In blender, pulse cashews until it becomes a fine powder.
  2. Add milk, avocado, garlic, lemon juice, mustard, nutritional yeast and salt. Blend until smooth.
  3. Pour the liquid into the slow cooker and add the spinach and artichoke hearts. Stir until well combined.
  4. Cover and cook on high for 1.5 to 2 hours or low for 3 to 4 hours.
  5. Serve warm directly from slow cooker or at room temperature in your favourite bowl.
Recipe Notes

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.