Spinach Artichoke Dip

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Easy, quick and pleasy dip to impress your friends at a potluck or as a fun dinner side or heck, even a main.


1 package firm organic tofu
1/2 cup soaked raw cashews (for at least 6 hours or quick soaked by bringing to a boil for 1 minute then let stand in the hot water for 15)
1 can artichoke
4 cups organic spinach chopped into thin ribbons
2 cloves minced garlic
2 TB grape seed oil
1/4 cup nutritional yeast
1 tsp sea or himalayan salt
3 TB lemon juice
sprinkle smoked paprika for garnish


Add tofu and cashews to food processor until smooth and creamy.  Warm a large skillet with oil over medium heat and chop up artichokes into bite sized pieces and mince garlic.  Add garlic to pan and let cook for a minute then add tofu mixture and let cook for 5 minutes while constantly stirring.  Add spinach and let wilt then add the rest of the ingredients aside from paprika.  Add water if necessary to get a nice dip-able texture. Mix well and until heated thoroughly.  Serve in a hollowed out sour dough loaf if that’s your thing or in a nice bowl with tortilla chips or a sliced french loaf.





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