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Spinach & Artichoke Dip

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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.