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Spinach and Artichoke Dip


4 Servings

Spinach and Artichoke Dip


  • 1 cup raw cashews, soaked

  • 1 cup spinach, cooked and chopped

  • 1 can (14 oz) artichoke hearts, drained and chopped

  • 3 cloves garlic, minced

  • 1/4 cup nutritional yeast

  • 2 tablespoons lemon juice

  • Salt and pepper to taste


  • Blend soaked cashews, spinach, artichoke hearts, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth.

  • Serve with fresh veggies or crackers.

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