Warm Spinach Cashew Dip with Artichoke
Searching for the perfect comfort food appetizer this Thanksgiving? Look no further than this Warm Spinach Cashew Dip with Artichoke!
I do love a good spinach artichoke dip!
In this luxurious appetizer, cashew cream creates unbelievable creaminess. I use cashew cream for so many things for its wonderful creamy factor.
When I lived in Pittsburgh, my dear friend, Christy worked at TGI Friday’s (of all places!) and always brought home their infamous spinach artichoke dip!
I fell in love with it, and it became a comfort food in my 20s. These days, making a healthy version of that cream cheese alfredo laden treat seemed inevitable.
I had fun playing with this recipe idea the other day… finding ways to make this traditionally unhealthy food — a healthy comfort food!
Warm Spinach Cashew Dip with Artichoke
This simple dip can be made in advance and is great served warm! Enjoy it prior to your Thanksgiving spread or for a light lunch with a big green salad the day after. It can be assembled completely, and popped in the oven prior to eating. Raw Garlic Lemon Cashew Cream is necessary to prepare as well, and recipe follows.
Prep time: 30 minutes
Total time: 80 minutes (includes soaking time for cashews)
Yield: 6 cups
Equipment needed: Blender
Ingredients:
2 tablespoons avocado oil
1 medium yellow or white onion, sliced
¼ cup dry white wine
2 (10-ounce) bags chopped frozen spinach, thawed and drained
2 cloves grated garlic
1/3 cup full-fat coconut milk
2 (14-ounce) cans artichoke hearts in water, drained and chopped
1¼ cups Raw Garlic Lemon Cashew Cream
Directions:
Prepare Garlic Lemon Cashew Cream.
In a medium pot, warm the avocado oil and cook the onion on medium-high heat until evenly browned, about 15 minutes. Add the wine and reduce until almost dry.
Add the spinach, garlic, coconut milk, and chopped artichoke hearts. Bring mixture up to a simmer and allow to cook for 10 minutes.
Add the cashew cream, stir well, and pour into a large casserole dish, or several small dishes.
Bake until warmed through and slightly browned on top, about 20 to 30 minutes, depending on the size of the baking dish.
Raw Garlic Lemon Cashew Cream
Prep time: 10 minutes
Total time: 1 hour 40 minutes (includes soaking time for cashews and cooling time for sauce)
Yield: 15 ounces
Equipment needed: Blender
Ingredients
1 cup raw cashews
1 teaspoon high-mineral sea salt
1 tablespoon plus 2 teaspoons lemon juice
1 clove garlic
Directions
Cover cashews with boiling water for 30 minutes and then drain, discarding water.
In a blender or food processor, combine the drained cashews, salt, 1 cup fresh cold water, lemon juice, and garlic.
Blend ingredients for 2 minutes on medium-high speed until consistency is similar to heavy cream.
Cool for 1 hour. The mixture will thicken as it cools. Drizzle leftovers over vegetables and meats.
