Spinach and Artichoke Dip

This creamy, dairy-free Spinach and Artichoke Dip is a delightful blend of flavors that brings a comforting yet healthy twist to a classic appetizer. Perfect for sharing, it’s rich in nutrients and sure to please everyone at the table.

Ingredients

• Fresh spinach - 150 grams
• Canned artichoke hearts - 120 grams, drained and chopped
• Raw cashews - 50 grams, soaked in water for 2 hours
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, soak the raw cashews in water for at least 2 hours, then drain and rinse.
3. In a skillet, heat the olive oil over medium heat and add the fresh spinach. Cook until wilted, about 3-4 minutes.
4. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, salt, and black pepper. Blend until smooth and creamy.
5. Add the wilted spinach and chopped artichoke hearts to the blender and pulse a few times to combine, leaving some texture.
6. Transfer the mixture to a small baking dish and spread it evenly.
7. Bake in the preheated oven for 15-20 minutes, or until the dip is heated through and slightly golden on top.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins A and K from spinach, which support eye and bone health.
• Contains healthy fats from cashews that can help improve heart health.

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