Warm Skinny Spinach and Artichoke Dip
Ingredients
- 1 sweet onion, finely chopped
- 4 cloves of garlic, minced
- 1 tbsp olive oil
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/3 cup vegan mayonnaise - I like @hellmannsmayonnaise
- 1/2 cup water
- 1 lemon, juiced
- A pinch of salt & pepper
- 3 cups spinach, chopped
- 1 tbsp fresh basil, chopped
- 1 small can of water chestnuts, chopped
- 1 small can of marinated artichokes, chopped
Preparation
Add cashews, nutritional yeast, mayonnaise, water, lemon juice, salt and pepper to a high speed blender and blend until smooth.
In a frying pan, heat oil over medium heat and soften onions for about 5 minutes, add garlic and continue to cook for an additional minute.
When onions and garlic are soft, add half of the cooked mixture to the cashew sauce in the blender and continue to blend until combined, then pour mixture into a mixing bowl.
Add chopped spinach and basil to the remaining onion and garlic in the frying pan and continue to cook until wilted for about 2 minutes.
Add spinach mixture, artichokes and water chestnuts to the cashew sauce in the mixing bowl and stir to combine, pour into a shallow baking dish or cast iron skillet and bake at 400 degrees F for 15-20 minutes or until heated through, serve with a fresh baguette.
