Spinach Artichoke Dip


3/4 cups cashews (soaked for 4 hours)

1/2 cup water

2 large handfuls of spinach

2, 14-ounce cans or jars of artichoke hearts

1 TB extra-virgin olive oil

1 small onion, diced

2 garlic cloves, minced

1 tsp sea salt

1/2 tsp black pepper

1/4-1/2 tsp cayenne pepper

1/2 TB lemon juice

1 cucumber, sliced


In a food processor fitted with an S-blade, blend water and soaked cashews until creamy. Set aside in a small bowl. Drain and rinse artichokes and set aside. In a medium saucepan over low heat, cook olive oil and onions, stirring frequently, for 10 minutes or until onions are translucent. Add in garlic, cook for 2 minutes. Stir in artichokes, sea salt, black pepper, and cayenne until warm. Pour contents of saucepan into a food processor; add spinach, lemon juice and creamy cashews, blend until smooth. Serve warm with slices of cucumber.