When you think spinach and artichoke dip, you most likely imagine something warm and gooey, bubbling to the brim with cheese and mayonnaise. While that style of cooking has it’s place, this is a totally different kind of dip.
Think of this as a much more interesting version of hummus. It is cool, tangy and bright with a beautiful green hue from raw spinach. It goes perfectly with cold crudites or warm, toasted bread, or slathered on a sandwich.
This is an incredibly easy and impressive spread to have on hand as the more languid summer days become distant memory and the weather works to figure out how soon to cool off. This dip is good with warm or cool accompaniments and takes a mere 5 minutes to throw together (if you soak your cashews, that does extend the total time, but adds a mere few seconds of effort).
- 6 ounce jar marinated artichoke hearts
- 1 cup cashews, soaked overnight and drained
- 1/4 cup nutritional yeast flakes
- 1 cup spinach, raw
- juice of 1 lemon
- 1 tablespoon olive oil
- 1 clove garlic
- sea salt and black pepper, to taste
- Drain the artichoke hearts, reserving the liquid.
- In a food processor, combine all ingredients until a smooth paste forms. If you need a little extra liquid to thin it out, use some extra olive oil or the artichoke juice.