Spinach & Artichoke Dip
Ingredients
- 2 cups steamed spinach (finely chopped and squeezed dry)
- 1 cup water-packed or frozen artichoke hearts, drained and chopped (skip oil-marinated)
- 1/8 cup raw cashews (about 2 tablespoons), blended with 2–3 tablespoons water to make light cashew cream
- 2 tablespoons nutritional yeast
- 2 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper
- Optional: Pinch of white pepper or ¼ teaspoon mustard powder for extra kick
Instructions
- Blend cashews with 2–3 tbsp water until smooth and creamy.
- Prepare veggies: Steam spinach, squeeze out excess water and chop. Drain and chop artichoke hearts.
- Mix: Combine spinach, artichokes, cashew cream, nutritional yeast, garlic, lemon juice, salt, pepper and optional seasonings.
- Warm (optional): Broil 3–5 minutes or heat gently on the stovetop until warmed through.
- Serve with veggies, crackers or spread in wraps/sandwiches.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
