One Bite Vegan Magazine Issue 4

ecipe
6 Ingredient Spinach Artichoke Dip
6 Ingredient
Spinach
Artichoke Dip
Makes about 3 cups, serves 6.
INGREDIENTS:
• 1 cup raw unsalted cashews, soaked 2 - 24 hours*
• 1 cup light coconut milk (from a can)
• 1, 14 ounce can artichoke hearts (packed in water)
• 1, 9 ounce package frozen chopped spinach
• 1 tablespoon lemon juice
• 3/4 teaspoon garlic powder
• 3/4 teaspoon sea salt
• 3/4 teaspoon black pepper
INSTRUCTIONS:
1. Drain and rinse cashews and add to a blender with coconut milk, lemon juice, sea salt, and black
pepper. Blend on high until mixture is very creamy, about 1 minute.
2. Heat spinach in the microwave according to package directions. Allow to cool slightly before
squeezing out any excess water. Drain artichoke hearts and squeeze out as much water as possible.
Add spinach and artichokes to blender with creamy cashew sauce. Blend to roughly break
up artichokes and spinach, about 10 seconds.
3. Scoop mixture into a pot. Heat on the stove top over medium heat until warmed through, 5 to
7 minutes, stirring frequently to prevent sticking. Season with freshly cracked sea salt and black
pepper to taste.
4. Serve warm with tortilla chips or crusty bread.
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