Artichoke Spinach Dip

From: Plant-Powered Families by Dreena Burton

Ingredients:

  1. ¾ cup raw cashews unsoaked
  2. 1-2 medium large cloves sliced or quartered to taste
  3. ¾ teaspoon salt
  4. ¾ plain almond milk
  5. 2 ½ -3 tablespoons freshly squeezed lemon
  6. 2 cups of thawed  or canned artichoke hearts
  7. 2 loosely packed cups fresh spinach leaves

Directions:

  1. In the blender blend all ingredients except spinach and artichoke
  2. Add the artichokes and spinach and just pulse trough do not fully blend in order to keep some chunky texture!
  3. Transfer into an oven safe baking dish and bake for 17 to 20 minutes until lightly golden on top.

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