Spinach Dip

Ingredients

• 8 oz fresh spinach (washed and chopped)
• 1 cup cooked chickpeas (can be canned or cooked from dry)
• 3 tbsp nutritional yeast (adds cheesy flavor)
• 1/2 cup cashew cream (soak cashews in water for 4 hours, then blend until smooth)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp garlic powder (or 1 clove fresh garlic, minced)
• 1 tsp onion powder (for extra flavor)
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 1 tbsp olive oil (for sautéing)

Instructions

1. 1

   In a large skillet, heat the olive oil over medium heat.

2. 2

   Add the chopped spinach to the skillet and sauté for about 5 minutes, or until wilted.

3. 3

   While the spinach is cooking, combine the cooked chickpeas, nutritional yeast, cashew cream, lemon juice, garlic powder, onion powder, salt, and black pepper in a food processor.

4. 4

   Blend the mixture until smooth and creamy, scraping down the sides as needed.

5. 5

   Once the spinach is wilted, remove it from the heat and let it cool slightly.

6. 6

   Add the sautéed spinach to the food processor and pulse a few times to combine, leaving some texture.

7. 7

   Transfer the mixture to a serving bowl and refrigerate for at least 15 minutes to allow the flavors to meld.

8. 8

   Serve chilled with fresh vegetables, whole-grain crackers, or pita chips.