Healthy Spinach Artichoke Dip

This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids! 🙂

Healthy Spinach Artichoke Dip

Ingredients

2 (14oz) cans artichoke hearts (in water), chopped
16 oz frozen spinach
1 cup raw cashews
~ 1/3 cup water
juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
1 Tbsp nutritional yeast
1 Tbsp garlic powder
1 tsp onion powder
1 tsp dried basil
1/2 tsp sea salt
½ tsp black pepper
¼ tsp cayenne pepper
smoked paprika, to top (optional)

Instructions

Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency.
Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good!

Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Drain water out of spinach artichoke mixture and place in mixing bowl

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees