Creamy Spinach and Artichoke Dip

By Carolben

Prep time: 1 hour
Makes about 6 cups

Ingredients

• 1 can cannellini (white) beans, drained and rinsed
• 1/2 cup raw cashes, soaked for 20 minutes and drained
• 1/4 cup water
• 1 tablespoon lemon juice
• 3 tablespoons nutritional yeast
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups frozen artichoke hearts, thawed and chopped
• 3 cups fresh spinach, chopped small
• 1 teaspoon sea salt
• 1 pinch red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 cup gluten-free bread crumbs

Preparation

Step 1

Preheat oven to 400 degrees. In a food processor or blender, blend beans and cashews with water, lemon juice, and nutritional yeast until creamy. If mixture is too thick, add more water, 1 tablespoon at a time, until thick and creamy. Set aside.
In a skillet over medium heat, saute the onion and garlic until soft. Add artichokes and saute until lightly browned. Add spinach and let it wilt, about 2-3