Ingredients

The following ingredients have 3 Servings
  • 1 1/2 cups raw cashews (soaked in water 4 to 8 hours, drained and rinsed)
  • 1 cup silken tofu (preferably a refrigerated variety, and not a shelf-stable one)
  • 3 garlic cloves
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons lemon juice
  • 1 tablespoon cayenne pepper hot sauce
  • 3/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 cup unflavored soy or almond milk
  • 1 cup frozen spinach (thawed and squeezed to remove excess water)
  • 1 cup frozen artichoke hearts (thawed and squeezed to remove excess water)
  • 1/4 cup chopped fresh chives (plus more for topping)
  • 1 teaspoon crushed red pepper flakes (plus more for topping)

Instruction

  • Place the cashews, tofu, garlic, nutritional yeast, lemon juice, hot sauce, 3/4 teaspoon of salt, and black pepper into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
  • With the food processor running, drizzle in the milk, using just enough to get the mixture to a creamy consistency, with a thickness like that of sour cream.
  • Add spinach, artichoke hearts, chives, and red pepper flakes to the food processor. Pulse just until the spinach and artichokes are finely chopped and fully incorporated into the base.
  • Taste test and season with additional salt, if desired.
  • To heat the dip, scoop it into a saucepan and place over medium heat. Heat, stirring constantly, just until the dip reaches the desired temperature. You can add a splash or two of milk if it begins to dry out. Remove from heat, transfer to a bowl and serve with crackers, bread, or veggies.