Spinach Artichoke Dip
Ingredients
The base
-
2
cups
cashews
-
1
tablespoon
nutritional yeast
-
1
tablespoon
onion powder
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
coconut oil
-
3
cloves
minced garlic
The vegetables
-
28
ounces
artichoke hearts
-
5
cups
fresh raw spinach
Seasoning
-
to taste
celtic sea salt
-
to taste
pepper
Liquid
-
filtered
water
for soaking and blending
Instructions
- Soak the cashews in filtered water overnight.
- Drain the cashews and place them in a food processor with enough filtered water to cover them.
- Blend until smooth to create 'cashew cream'.
- In a mixing bowl, combine the cashew cream, nutritional yeast, onion powder, salt, pepper, and lemon juice.
- Melt coconut oil in a skillet over medium heat.
- Add artichoke hearts and sauté for one minute.
- Add minced garlic and spinach, sauté for 5-7 minutes while mashing and chopping the artichokes.
- Let the mixture cool, then combine it with the cashew cream.
- Refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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