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Creamy Artichoke Spinach Dip

kept bylaerkin

¾ cup plain unsweetened non-dairy milk (I used almond milk)
2½-3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
¾ tsp sea salt
½ tsp dry (ground) mustard
freshly ground black pepper to taste
¾ cup raw cashews (unsoaked)
2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves



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