Spinach & Artichoke Dip

Spinach & Artichoke Dip

Ingredients:

• 1 1⁄2 cup cashews, dry raw
• 1 1⁄2 cup unsweetened almond milk
• 1⁄3 cup lemon juice
• 4 garlic cloves
• 1 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 2 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 4 cups or x2 13-16oz can artichoke hearts quartered
• 4 cups spinach, roughly chopped

Directions:

1. Soak cashews for 2-24 hours. Drain and rinse before using.
2. Preheat oven to 425.
3. In a high powered blender, add cashews, milk, lemon juice, garlic cloves, nutritional yeast, dijon, salt and pepper. Blend on high for 2-4 minutes, until very smooth.
4. Add artichokes and spinach, and pulse a few times to slightly chop up the artichokes and spinach.
5. Place mixture into a 13×9” pan, and bake for 18-22 minutes.
6. Serve warm.