This is not your traditional artichoke and spinach dip!
The recipe calls for raw cashews which I was out of so I used additional cannellini beans. You can play with the ingredients, add additional spices and enjoy dipping raw veggies, tortilla chips, bagel chips or your spoon into the creamy dip. It can be enjoyed warm or cold. Enjoy knowing that you are eating whole foods rich in vitamins.
Ingredients:
2 C cauliflower florets (I used frozen cauliflower rice)
1/2 C raw cashews
2/3 C cannellini beans
1/2 C water
3 tbs. nutritional yeast
4 tsp lemon juice
1-2 tsp white miso
1/2 tsp onion powder
1/2 tsp garlic powder
2 C fine chopped baby spinach leaves
1 (14oz) can artichoke hearts, drain and finely chopped
1/4-1/2 tsp black pepper or crushed red pepper
Directions:
Preheat oven to 375 degrees F.
Steam cauliflower til tender or if using frozen, microwave til cooked
Put cashews in food processor and process til powdered.
Put the cauliflower, cashews, beans, water, nutritional yeast, lemon juice,miso,onion and garlic powder, and blend/process until smooth.
Stir in the spinach, artichokes and pepper.
Pour the mixture into an 8x8 silicone baking dish.
Bake for 35 minutes until top is golden brown. Let cook 10 min. before serving
*Note: The photo of recipe here is the dip when you blend in the spinach and artichokes as opposed to stirring them in as directed above. While being very tasty, it is recommended to stir them in before baking so that there is more texture to the dip.
