Creamy Spinach and Artichoke Dip and Chips

A few years ago, I figured out I was allergic to dairy. Even though my overall health improved, I still missed it. (My sister can attest to the fact that it took me a whole summer to stop sniveling every time I passed a Dairy Queen.)

BUT...there is now hope for the lactose intolerant! Surprisingly, it comes in the form of cashews.

The original recipe is found at: http://plantpoweredkitchen.com/creamy-artichoke-spinach-dip-without-the-junk/

Another bonus is that it is super simple to make and only bakes for about 20 min. in the oven.

Here is what you will need:
Organic and/or local is always best.

3/4 cup raw cashews
3/4 cup almond milk (Homemade Almond Milk)
3 Tbsp lemon juice
2 cloves of garlic (you can add less if you're not a garlic fan)
1/2 tsp dry (ground) mustard
freshly ground pepper to taste
2 cups (loosely packed) spinach leaves
2 cups artichoke hearts (I used canned because I couldn't find frozen. I used 1 1/2 cans. If using frozen, add 3/4 tsp of sea salt and let thaw for a bit.)
Package of organic corn tortillas

Preheat oven to 425 degrees Fahrenheit. In a food processor (or blender), add the cashews, milk, lemon juice, garlic, salt (if using frozen artichoke hearts), dry mustard, and pepper. Blend until very smooth, usually takes about a minute or so. Add artichokes and spinach and just pulse through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.

Now, this dip is normally served with bread, but I like baking chips instead. After you have taken the dip out of the oven, turn down the heat to 400 degrees. Take the corn tortillas and cut them in half, until you have 8 equal pieces from each tortilla. Put them on a baking sheet, making sure none of them are touching. Bake for about 10 minutes. **Each oven is different so you may have to keep a close eye to make sure you don't burn them.** Continue until you have baked all the tortilla chips.

Let the chips cool for a bit and then ENJOY!