#plantbaseddips

This Vegan Creamy Spinach Dip is a delicious and healthier alternative to traditional spinach dip. Made with cashews and almond milk, it's creamy, flavorful, and perfect for parties or gatherings.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups fresh spinach, chopped. 1 tablespoon olive oil.

Instructions: Drain and rinse the soaked cashews. In a blender, combine soaked cashews, almond milk, nutritional yeast, minced garlic, lemon juice, onion powder, salt, and black pepper. Blend until smooth and creamy. In a pan, heat olive oil over medium heat. Add chopped spinach and saut until wilted, about 3-4 minutes. Pour the creamy cashew mixture into the pan with spinach. Stir well to combine. Cook for an additional 2-3 minutes, stirring occasionally, until the dip is heated through. Serve warm with your favorite crackers, bread, or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Lemon Dill Hummus is a fun change from regular hummus. The lemon and dill in hummus make it taste and smell great. It's smooth and sour, and it's great for dipping!

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons tahini. 2 cloves garlic, minced. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon fresh dill, chopped. Salt and pepper to taste. Water as needed for desired consistency.

Instructions: Put chickpeas, tahini, garlic, lemon juice, olive oil, and dill in a food processor and blend them together. Blend until smooth, adding water little by little until the right consistency is reached. Add salt and pepper to taste, and then blend again until everything is well mixed. Put the hummus in a bowl to serve. Drizzle with extra olive oil and top with fresh dill. You can eat it with crackers, pita bread, or fresh vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes