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PREP TIME:
10 Minutes

BLEND TIME:
45 Minutes

TOTAL TIME:
55 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 12 Servings

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Ingredients:

  • ¾ Cup Raw Cashews
  • 3 TBSP Nutritional Yeast
  • ¾ Teaspoon Sea Salt
  • ¾ Teaspoon Garlic Powder
  • 2 TBSP Olive Oil
  • 2 Small Red Onions – Chopped
  • Black Pepper to Taste
  • ¼ Teaspoon Cayenne Pepper
  • 4 Garlic Cloves Minced
  • 8 oz. Dairy-Free Cream Cheese – Recommend Miyoko’s
  • ½ Cup Mayonnaise – Avocado Based
  • 1/8 Teaspoon Sea Salt
  • 12 oz. Can or Jar of Artichoke Hearts, Drained & Chopped
  • 6 oz. Fresh Organic Baby Spinach – Chopped

Instructions:

  1. Preheat oven to 400 degrees F. Spray a 9 X 13 pan with coconut or olive oil (can use a round or oval as well). Set aside.
  2. Warm up large sauté pan to medium heat.
  3. Add 1 TBSP olive oil, onion, ¾ teaspoon salt, and cayenne pepper. Stir & allow to cook-down, soften 10 minutes until caramelized.
  4. In the meantime, in a small food processor add cashews, nutritional yeast, sea salt, & garlic powder. Blend until becomes powder like. Set aside.
  5. Once onions are caramelized, add minced garlic. Reduce heat to low & cook 1 more minute.
  6. Next add the cream cheese and mayo to pan and stir until melted and combined.
  7. Add ¾ cup of the cashew blend, 1/8 teaspoon sea salt to pan and stir.
  8. Add the artichoke hearts and spinach. Stir until combined.
  9. Pour contents into prepped baking dish.
  10. Sprinkle the top with ½ cup of the cashew mixture.
  11. Bake uncovered for 20-25 minutes, until starts to turn golden & bubbling.
  12. Note: Pick your favorite veggies to serve with this dip. Grain free chips or gluten free crackers.
  13. Will Stay Good Refrigerated up to 5 days.

*Try and use all organic ingredients if possible