Description
This dip tastes great for several days after making it. In fact, you could make a “grilled cheese” version of this by placing the leftover dip between two pieces of fresh wholegrain bread. Notably, this is not the same dip that you might have had in the past that is rich in dairy and eggs. Allow your body to experience the tastes and sensations with new flavor combinations that are not as heavy.
Ingredients
- 1 cup (approx. 12 oz) artichokes
- 1 cup (approx. 12 oz) frozen spinach thawed, diced and squeezed
- 1 tbsp EV olive oil or 3 tbsp veggie broth
- 1/4 cup shallots
- 1 cup cashew cream (can be omitted)
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 garlic clove
- 1 tbsp lemon juice
- black pepper to taste
- salt to taste
Instructions
Cashew Cream
- 1 cup raw unsalted cashews
- 1 1/2 cups water
Soak the cashews for 4-6 hours, changing water once if your remember. Or you can bring 4 cups water to boil, add cashews, turn off boiling water and let soak for 30-60 min.
Place soaked cashews and water into high speed blender and puree on high speed for 2-4 minutes. If blender contents are not moving, add 1 tbsp of water at a time. The results should be very creamy.
- Thaw the spinach, squeeze liquid out and finely cut up.
- Lightly sauté shallots and garlic on medium heat in olive oil or broth for 3-5 min until translucent.
- Preheat oven to 350F
- Place all the ingredients into a food processor and combine well. Will keep overnight in fridge or can freeze in advance.
- Place into slow cooker 2 hours prior to serving with lid or place in oven safe dish covered at 350F for 30 min.
- Serve with flax crackers, toasted bread or freshly cut up vegetables.
Nutrition
- Serving Size: 2 cups