Creamy Spinach Artichoke Dip

By sandycon

Ingredients

• 2 (14oz) cans Artichoke Hearts, drained
• 16 oz Frozen Spinach
• 1 cup Cashews, roasted and unsalted
• 2 Tbsp Olive Oil
• 1 Tbsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Basil
• 1 tsp Sea Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1/4 tsp Cayenne Pepper

Details

Servings 6
Preparation time 5mins
Cooking time 10mins
Adapted from ourpaleolife.com

Preparation

Step 1

Instructions
Add the frozen spinach and artichokes to large saucepan over medium heat and sprinkle with a little of salt. Cook until the spinach is thawed and everything is all hot. No need to boil it or anything.
Place cashews in your Blendetc/Vitamix or food processor. Grind until your cashews become a flour (make sure it's finely ground or you'll have chunks of cashews in your dip) then begin to pour in your olive oil until you get a creamy consistency, like a really creamy cashew butter.
When the spinach is completely thawed and it’s all good and hot, drain the excess water from your saucepan, and add spinach and artichoke to the Blendtec/food processor.
Add the garlic powder, onion powder, basil, salt, pepper, and cayenne to the artichokes.
Pulse everything a few times to get it combined and a little chopped up. This doesn't take much, you don't want a puree!
Pour into a bowl and amaze your friends and family with the dairy-free artichoke/spinach dip ever!

Instructions