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Warm and creamy spinach and artichoke dip is always an entertaining favorite for everything from informal tailgating get-togethers to weekend dinner parties to elegant holiday feasts. Usually it's laden with tons of grated cheese, cream cheese and sour cream, but here Danielle Walker of Against All Grain shares her secret to making a decadent spinach and artichoke dip that's dairy free and super delicious.
The key is a creamy cashew sauce that's blended with aromatic sautéed onion and garlic. Then all you have to do is mix in sautéed spinach and chopped artichoke hearts, and add some lemon juice for zing and cayenne pepper for heat. The finishing touch: a few artichoke leaves for decoration. Bake until bubbling and browned on top.
You can serve the dip the traditional way with baguette slices or keep things lighter with fresh raw vegetables and store-bought sweet potato or taro chips.
Oh, and for those of you who can tolerate dairy and want a more traditional cheesy dip, you can also use this easy recipe. Simply substitute 1 pound of cream cheese and 1/2 cup of sour cream for the cashews, apple cider vinegar and lemon juice. Either way, this spinach and artichoke dip is sure to be a hit!