Do you miss that old family favorite artichoke dip? Enjoy this healthy version and your guests won't even believe this is dairy-free!!
Ingredients
1/2 cup
Cashew nuts, raw
2 tbsp
Ghee
(extra-virgin olive oil)
1 cup
Yellow onion
(diced)
1/2 cup
Fennel
(chopped (If not available, leave it out)
4 clove(s)
Garlic
(minced)
1 cup
Water
2 tsp
Sea salt, fine
1 tsp
Black pepper
(freshly ground)
1 tsp
Garlic powder
1/2 tsp
Lemon juice
(freshly squeezed)
1/2 tsp
Apple cider vinegar
1/4 tsp
Cayenne pepper
567 gm
Baby spinach
(organic highly recommended)
2 can (13.5 oz)
Artichoke hearts, canned
(water-packed)
1/4 cup
Mayonnaise
4 large
Carrots
(raw or steamed)
3 endive(s)
Belgian endive
(leaves separated & washed)
6 medium
Radish
(thinly sliced, raw or steamed)
227 gm
Green/yellow string beans, raw
(raw or steamed)
Instructions
Preparation
Place the cashews in a bowl and cover them with boiling water. Soak them for 1 hour, then drain and rinse. Preheat the oven to 400°F.
Melt the ghee in a skillet set over medium-high heat. Add the onion, fennel, and garlic and sauté for 5 to 7 minutes, until the onion is translucent and aromatic.
Combine the cashews with the water in a blender. Add the sautéed onion mixture, salt, pepper, garlic powder, lemon juice, vinegar, and cayenne and blend until very smooth and thick. Pour into a bowl and set aside.
Bring a large pot of water to a boil. Add the spinach and cook until bright green and wilted about 2 minutes. Pour the spinach into a colander and apply pressure to the top with a towel to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop.
Drain the artichoke hearts and reserve the leaves from two hearts. Chop the rest of the hearts and add them to the cashew sauce along with the spinach and mayonnaise. Mix until combined. Place the dip in a 3-quart round baking dish and lay the reserved artichoke leaves on top. Bake for 20 minutes, or until bubbling on the sides and browned on top.
