spinach artichoke dip

This recipe was first unveiled on our blog, and the Conscious Cleanse community raved about it. Traditional spinach artichoke dip is loaded with mucus-forming dairy. Our dairy-free version is an irresistibly delicious warm appetizer that’s guaranteed to be the hit of the party.

Yield 4 cups
Prep Time 10 minutes, plus 4-hour soak
Cook Time 15 minutes
CLEANSE

¾ cup raw cashews, soaked for 4 hours and drained

½ cup water

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 (14oz) cans artichoke hearts, drained and rinsed

1 tsp Himalayan pink salt

½ tsp freshly ground black pepper

¼–½ tsp cayenne pepper

2 large handfuls of spinach

½ tbsp freshly squeezed lemon juice

1 cucumber, sliced, to serve

1   In a food processor, blend soaked cashews and water until creamy. Transfer to a small bowl, and set aside. (No need to wash the food processor; you’ll use it again in step 3.)

2   In a medium saucepan, heat the oil and onions over low heat, stirring frequently, for 10 minutes or until onions are translucent. Add the garlic and cook for 2 minutes. Stir in the artichokes, salt, black pepper, and cayenne pepper, and heat until warm.

3   Transfer the artichoke mixture to the food processor, and add the spinach, lemon juice, and creamy cashews. Blend until smooth. Serve warm with slices of cucumber.