Hot Artichoke-Spinach Dip
We all love this dip… now here is a vegan version!
1 cup raw cashews – soaked overnight, or in hot water for 30 minutes
½ cup water
3 cloves garlic
Juice and zest of half a lemon
9 ounce bag frozen spinach – thawed and drained
One 14 ounce can artichoke hearts – drained and chopped
½ cup nutritional yeast
Sea salt and pepper to taste
Preheat the oven to 350°F.
Combine cashews, water, garlic, and lemon in your blender or NutriBullet and process until very smooth.
In an 8” x 8″ oven-proof dish, fold the spinach, artichoke hearts, and nutritional yeast into the cashew cream. Season with salt and pepper.
Bake the dip uncovered on the top oven rack for 20-30 minutes to get a nice crust on the top.
Serve with gluten-free crackers or chips.
Click HERE for the .pdf file of this recipe.