Recipe Wednesday! Creamy Spinach Artichoke Dip (Dairy-Free)


spinach-artichoke-dip10 oz. frozen spinach, thawed and drained

14 oz. can artichokes hearts, rinsed and drained

1 roasted red bell pepper, peeled and chopped

½ ripe avocado

1 garlic clove, or ½ teaspoon garlic powder

2 tablespoons fresh chopped basil

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon onion powder

2 tablespoons nutritional yeast

1 teaspoon honey (optional)

Drain the artichokes and spinach well, then add them to the bowl of a large food processor. Add in the rest of the ingredients and combine into a chunky dip.

For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.

Makes 2 cups.