Sure, this dip is yummy, but it's also packed with healthy nutrients for your gut, thyroid, and immune system. For instance, one cup of steamed spinach contains an about 13 grams of protein, an impressive 18,000 IU of vitamin A, and is also an excellent source of folate, iron, magnesium, calcium, and many other vitamins and minerals.
1 cup raw cashews, soaked in filtered water at least one hour
1 pound organic spinach, steamed
1 cup chopped brined artichoke hearts
4 large garlic cloves
1 tsp sea salt
⅛ tsp smoked paprika
⅛ tsp cayenne pepper, optional
2 lemons, juiced [about ⅓ cup]
¼ cup organic high polyphenol EVOO
Preheat your oven to 425 degrees F.
Peel and smash the garlic cloves, allowing them to rest for 5 minutes on your cutting board.
Add garlic with the soaked and drained cashews to your food processor, then blend until creamy, scraping the sides of the bowl as needed.
With the food processor running, add the lemon juice, EVOO, and seasonings.
Squeeze the excess liquid out of the spinach before coarsely chopping.
In a mixing bowl, combine the creamy cashew mixture with the spinach and artichokes, then pour into a 9 inch baking dish.
Bake at 425 degrees for 15 minutes followed by 5 minutes under the broiler.
Serve with crudités, gluten free flat bread or crackers.
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