Spinach and Artichoke Dip

By anonsouthernbell

From Gather Art of Paleo Entertaining

Ingredients

• 2 c raw cashews
• filtered water
• 1 T nutritional yeast (make sure gluten free sugar beets and not beer)
• 1 T onion powder
• salt and pepper to taste
• 1 T fresh lemon juice
• 1 T coconut oil
• 28 oz artichoke hearts (2 cans)
• 3 cloves garlic, minced
• 5 c fresh raw spinach, chopped
• Serve w crackers (GF)

Preparation

Step 1

In a med sized mixing bowl, cover the cashews w filtered water and refrigerate overnight. Then drain the cashews and place in a bowl in a food processor or blender. Pour in enough filtered water to just cover the cashews and blend until smooth for cashew cream.

In a medium sized mixing bowl, add the cashew cream, nutritional yeast, onion powder, salt, pepper and lemon juice.

In a large heavy skillet melt the coconut oil over medium heat. Add the artichoke hearts and saute for 1 min. dd minced garlic and spinach and continue to saute for 5-7 min. mash and chop the artichoke hearts w/a silicone scraper or spoon as you saute them. stir w/cahsew cream. I like it warm.