Creamy Spinach Artichoke Dip

Weekly Recipe: 
NonWeekly
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Makes 2 cups

1/2 cup cashews, soaked for 20 minutes

1 15-ounce can cannellini (white) beans, drained and rinsed

1/2 cup water

2 tablespoons lemon juice

1/4 cup grapeseed Vegenaise

3 tablespoons nutritional yeast

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 1/2 cups thawed and chopped frozen artichoke hearts (or substitute 1 1/2 cups jarred artichoke hearts)

3 cups chopped fresh spinach (chopped small)

1 teaspoon sea salt

Dash red pepper flakes

1/4 cup gluten-free bread crumbs

Preheat the oven to 400 degrees. Drain the cashews. In a food processor or blender, blend the cashews and beans with water, lemon juice, Vegenaise, and nutritional yeast until creamy. If mixture is too thick, add water one tablespoon at a time until thick and creamy. Scrape into a bowl and set aside. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft. Add the artichokes and sauté until lightly browned. Add the spinach and let it wilt down, about two to three minutes. Pour into a large bowl and add the cashew and bean mixture, salt, and red pepper flakes (to taste). Stir to combine well. Pour into a lightly oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned. Source: The Karma Chow Ultimate Cookbook by Melissa Costello