Ingredients:

• 2 cups of cashews
• 20 oz. package of spinach (fresh or frozen)
• 1 Tbsp. coconut oil
• ½ cup chopped onions
• 2 cloves garlic, crushed.
• 1 tsp pink salt
• 1 tsp onion powder
• ½ tsp garlic powder
• Pinch of cayenne
• 1 Tbsp. lemon juice
• 3 (10-ounce) jars artichoke hearts

Optional: 

• 2 oz. of grass-fed cheese
• You can also add 1 tablespoon of nutritional yeast for a more cheese flavor.

Instructions:

Step #1:  Place the cashews and water in a medium bowl and refrigerate for at least 2 hours or overnight.

Step #2:  Drain the cashews and put them in a food processor or high-powered blender with enough fresh water to barely cover them. Blend until smooth and set aside.

Step #3:  Wrap the spinach in paper towels and squeeze out all the excess liquid. Set aside in a colander to drain further.

Step #4:  Finely chop the artichoke hearts. Set aside.

Step #5:  In a medium saucepan over medium heat, warm the coconut oil. Add the onions and sauté for 10 minutes, or until soft. Add the garlic and sauté for 1 minute.

Step #6:  Add the artichokes, salt, onion powder, garlic powder, black pepper and stir to combine. Cook until heated through.

Step #7:  Add the spinach and lemon juice. Stir to combine and cook until heated through.

Step #8:  Stir in the cashew cream and the cheese, if using. Cook until heated through, well blended, and softened. Remove from the heat.

Step #9:  Serve warm.

Tip: I like to throw the cooked mixture into the blender and pulse it for a minute or two; it makes the dip creamier and better blended.