Pre-Portioned Cheese-Free Spinach-Artichoke Dip Cups 🥦 – Make-Ahead Dip for Thanksgiving!

Ingredients

• • 10 ⅞ oz fresh spinach, chopped
• • 10 ⅞ oz artichoke hearts, finely chopped
• • 1 ⅞ cup raw cashews, soaked 4 hours
• • ⅞ cup nutritional yeast
• • 3 ⅞ cloves garlic, minced
• • 2 ⅞ tbsp olive oil
• • 1 ⅞ tsp Dijon mustard
• • 1 ⅞ tsp lemon juice
• • ⅞ tsp smoked paprika
• • ⅞ tsp salt
• • ⅞ tsp black pepper
• • 12 ramekins/muffin tins, 1/2 cup size

Instructions

1. 1

   Heat olive oil in a skillet, sauté spinach until wilted (2-3 mins). Add chopped artichokes and garlic, cook 1 min.

2. 2

   Blend soaked cashews, nutritional yeast, Dijon, lemon juice, paprika, salt, and pepper in a food processor until smooth (3-4 mins). Add wet spinach-artichoke mixture and pulse to combine.

3. 3

   Fill ramekins 2/3 full. Bake at 375°F (190°C) for 12-15 mins until golden. Cool completely before refrigerating/freezing.

4. 4

   Refrigerate up to 5 days or freeze up to 3 months. Reheat at 350°F (175°C) for 8-10 mins.