A rich cashew cream stands in for mayo, sour cream, and cheese in this outstanding, crowd-pleasing dip. Skip the panko crumbs for a gluten-free dip and serve with gluten-free crackers.
Total Time: 4 hours, 55 minutes; 20 minutes active
- 1 cup raw cashews, soaked and drained
- 1/2 cup water
- 1 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 4 cloves garlic, pressed
- 1/4 cup nutritional yeast
- 1 tsp. salt
- 1/4 tsp. turmeric
- 10 oz. frozen spinach, thawed, drained and squeezed dry
- 1 14-oz. can small artichoke hearts, drained and coarsely chopped
- 2 Tbsp panko (optional)
- Toast or crackers
Place cashews in a bowl of cool water in the refrigerator at least 4 hours prior to preparation.
Preheat the oven to 375°F. Lightly oil an 8-inch square or 1-quart round baking dish and reserve.
Place the drained cashews, water, lemon juice, and olive oil in a blender and blend until very smooth, scraping down as necessary. When smooth, add the garlic, nutritional yeast, salt, and turmeric and blend to mix well.
Scrape the puree into a large bowl and stir in the spinach and artichoke hearts. Spread in the baking pan and sprinkle with panko, if desired.
Bake for 25 to 30 minutes, until hot and slightly browned on top. The dip can be prepared and refrigerated, tightly wrapped, up to 2 days before baking. Once baked, cover and refrigerate the cooled dip for up to 4 days.
550 calories, 40 g fat, 0 mg cholesterol, 490 mg sodium, 39 g carbohydrate, 11 g fiber, 18 g protein