This is a quick spinach dip that is 100% vegan. It has a bright green color, rich, warm garlic flavor and soft spreadable texture. It is great served with artisan bread and sliced tomatoes or alongside a platter of raw vegetables. You will need a food processor or high-power blender (I highly recommend a food processor but a blendtec or vitamix will work).
Step 1: Ingredients
- 15 ounces fresh baby spinach
- 1/4 cup vegetable stock or water
- 2 Tablespoons raw cashew butter
- 5 large cloves raw garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon (+/- to taste) kosher salt
- fresh ground pepper to taste
- 12 macadamia nuts
- Optional: 1 teaspoon extra virgin olive oil & 6 leaves fresh basil, finely sliced into ribbons (chiffonade)
large saucepan, food processor, spatula, serving bowl
Step 2: Wilt Spinach & Process Until Smooth
Place spinach and vegetable stock (or water) into a large saucepan. Cook on high just until spinach wilts.
Once the spinach is wilted, remove from heat and place into the food processor. Add the cashew butter and garlic to the spinach. Process until smooth.
Step 3: Season
Add the red pepper flakes, pepper and half of the salt. Process to combine, taste and adjust seasoning as needed. Add macadamia nuts and pulse until the macadamias start to break up (I like to leave them pretty chunky)
Step 4: Garnish
Use a spatula to scrape mixture into a small oven safe serving bowl.
If using the optional garnish, top with olive oil and basil just before serving. I like to serve this with warm artisan bread and sliced tomatoes but it is just as delicious alongside raw vegetables like cauliflower, broccoli, carrots, and sweet peppers!
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