Roasted Red Pepper Dip
Ingredients
The sauce
-
2
cups
raw cashews, (unsalted)
-
1
cup
water
-
1
jar
roasted red peppers, drained (12 oz)
-
1
each
lemon, juice of
-
2
tbsp
nutritional yeast
-
1
tsp
minced garlic
-
1
tsp
black pepper
-
½
tsp
sea salt
The rest
-
1
can
artichoke hearts, drained and roughly chopped (14.5 oz)
-
3
cups
fresh spinach, chopped
Instructions
- Preheat the oven to 350°F.
- Blend all sauce ingredients in a high-powered blender or food processor until smooth and creamy.
- Prepare the artichoke hearts and spinach, and place them in an 8x8 baking dish.
- Pour the sauce over the artichokes and spinach, mixing to distribute evenly.
- Bake in the oven for 20 minutes, being careful not to overcook.
- Remove from the oven, stir quickly, and serve warm with dipping options.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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