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Cook

SPINACH AND ARTICHOKE DIP
By Deanna Meyler

SPINACH AND ARTICHOKE DIP
By Deanna Meyler
Cook

Spinach and artichoke dip

Deanna Meyler
An EveryDay Vegan

Ingredients

  • 1 can quartered artichoke hearts, drained
  • 1 cup tightly packed baby spinach, chopped
  • 1 and 1/2 cups raw cashews, soaked for at least four hours if using a regular blender
  • 1 cup water
  • 4 teaspoons lemon juice from a lemon
  • 1 teaspoon minced garlic, about three cloves
  • Dash of nutmeg
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Directions

Place cashews in a blender and pulse blend medium until chopped as much as the blender will allow. If using a high speed blender, can skip soaking the cashews.

Add everything but the artichokes and spinach. Blend on high speed until very smooth. Add extra water if using a regular blender, two tablespoons at a time, if not blending well. Use no more than another half a cup of water. 

If using a high speed blender, blend like making a soup till smooth and hot.

If using a regular blender, move cashew sauce to a pan and cook, stirring continuously, on medium heat until thick and hot.

Place artichokes and spinach in a large bowl. Pour cashew sauce over the vegetables and mix.

Serve hot with bread and/or raw vegetables.

Deanna Meyler is a Certified Vegan Lifestyle Coach & Educator. You can find her recipes, tips, and reviews at An Everyday Vegan. 

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Peace Advocacy Network (PAN) promotes a peaceful existence through veganism, social justice, and respect for the Earth’s inhabitants and resources. PAN, founded in 2010, is a grassroots group that strives for the absence of violence in the lives of people and animals by eliminating oppression and inequality

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