Cashew Artichoke Dip Ingredients:
2 cups of cashews
20 oz package of spinach
½ cup chopped onions
2 cloves of garlic crushed
1 tsp of pink salt
1 tsp of onion powder
½ tsp of garlic powder
Pinch of cayenne
1 tbsp of lemon juice
2 (14 oz) jars of artichoke hearts
2 oz of grass-fed cheese
Cashew Artichoke Dip Instructions:
Find a mixing bowl (about medium in size) and soak cashews in filtered water in the refrigerator over night or for a minimum of 2 hours.
When finished soaking, drain the cashews and put them in a food processor or high speed blender and put enough water to barely cover them in the blender/food processer.
Blend until smooth
If using frozen spinach, than defrost it and squeeze out the excess water.
Drain and cop the artichokes
Sauté the onions until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
Add in the spinach and lemon juice and stir until heated through.
Stir in the cashew cream- heat until well mixed and softened.
If adding cheese, add now until melted and well incorporated.
OPTIONAL: I like to take the mixture and throw it into my blender and pulse it for a minute or two to the mixture is more creamy and well mixed together.
You can use fresh or frozen spinach
You can also add 1 tablespoon of nutritional yeast for a more cheese flavor