spinach and artichoke dip

Ingredients

• 1 c almonds
• .5 c almond milk
• .5 c Vegenaise
• 1 c cooked spinach finely chopped
• 2 jar artichoke hearts finely chopped
• 1 can water chestnuts finely chopped
• .5 c daiya dairy-free mozzarella shreds
• 2 each cloves of garlic crushed add more if you like
• 1 tbsp Lemon Juice
• 1 pinch salt to taste

Instructions

Puree the almonds with the almond milk until very smooth add all other ingredients.

Bake at 350F for about half an hour until cheese is melted and dip is bubbly.

Serve with your favourite corn chips.

(I really like it with "Chip-ins", there popcorn pressed into chips and there so good.)

Serves: 8