Artichoke and Spinach Dip (CASHEW BASE!) - The Wellness Kitchenista

Artichoke & Spinach Dip
(cashew base!)

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Artichoke & Spinach Dip!

Ingredients:
- 1 cup thawed frozen spinach
- 1 1/2 cup artichoke hearts (in water)
- 1 tsp salt
- 1 tbsp garlic powder (more to taste)
- 1 cup raw cashews (soaked for 4+ hours in water, as possible)
- 1/2 -1 cup water (for cashew puree)
- 1/4 cup plain yogurt (swap in a vegan option if you need too!)
- 1/4 cup pecorino romano cheese (or more to taste)
- Red pepper flakes (optional)
- For serving, add toast (try a whole grain variety), veggies or crackers (I love Flackers and these nutty Almond Flour Crackers with this recipe),

Instructions:
- In a bowl, add cashews and cover with filtered water.
- Let cashews sit for four hours or overnight. The goal is to let the nuts soak as long as possible because this will make a creamy dip!
- Chop artichoke hearts into smaller, bite size pieces.
- Add the artichokes to a large mixing bowl.
- Thaw spinach and add to mixing bowl.
- Add lemon zest and juice to the bowl.
- Add salt and garlic powder to the bowl. If adding red pepper flakes, add that now, too!
- Drain the cashews and and discard the soaking liquid.
- Add the cashews to a food processor or blender with new water. Start with 1/2 cup and increase to 1 cup as needed.
- Process cashews until smooth, scraping down the sides as needed.
- Add cashews to the bowl.
- Add yogurt to the bowl.
- Mix well.
- Add dip to a large, or two small, casserole dishes. Use something safe for baking, like this.
- Add grated cheese on top.
- Broil until golden brown and bubbling. In my oven, this took about 6 minutes on low broil. WATCH CAREFULLY!
- Serve with toast, crackers, or veggies!

Bon Appetit!

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