I am just now getting around to writing up a recipe I used at the Winter Solstice party my sweetie and I hosted at her house. We had quite the spread: olives, vegan cheese, crackers both glutenous and gluten free, desserts galore, gingerbread pudding, and the like.
One of the highlights for me was this dip. It was so simple, made from whole food ingredients, and simple to boot. I couldn’t get enough of this stuff, and I hope to make it again soon.
1 cup raw cashews, soaked for at least 2 hours
2 tablespoons nutritional yeast flakes
1 teaspoon lemon juice
1 can artichokes, drained
2 tablespoons water
1 teaspoon red wine or apple cider vinegar
salt and pepper to taste
1 clove garlic
1/2 cup sautéed spinach
1 teaspoon oil
Begin by sautéing spinach in the oil. Don’t wilt too much! Then, in your food processor, pulse to combine and break down soaked cashews and garlic. (I just toss my clove in whole) Add the liquid ingredients and blend until smooth, pausing occasionally to scrape down sides. Add nutritional yeast, and a bit of salt and pepper. Add spinach and artichokes and pulse to combine. You don’t want to completely break down the veggies, but leave sizable chunks. Remove from food processor and season to taste with additional salt and pepper.
Serve with your favorite crackers or pita chips. For this recipe I used plain, canned artichoke hearts.The one thing that would probably make this recipe better would be using marinated artichokes and subbing the water for some of the liquid in the jar. I usually keep the liquid from my marinated ‘chokes to add to pasta sauces, or just to pour over noodles or salad in lieu of olive oil. It’s delicious.