Ingredients:
-1 cup raw cashews, soaked 4-6 hours and drained (if you have a high speed blender, you don’t have to soak the cashews first)
-1/2 cup water
-2 cloves garlic
-Juice of 1/2 a lemon
-9 ounce bag of frozen spinach, thawed
-1 14 ounce can artichoke hearts, chopped
-Salt and pepper, to taste
Directions:
-Preheat the oven to 350F
-Combine cashews, garlic, and water in your blender and puree until very smooth.
-In an oven-safe dish, fold spinach and artichoke hearts into the cashew cream. Season with lemon juice, salt and pepper.
-Bake the dip for 15-20 minutes to get a nice crust on the top.
Serve with chips or crackers!
