Vegan Spinach and Artichoke Dip

Ingredients

• 1 Cup raw unsalted cashews
• 2 Tablespoons extra-virgin olive oil
• 1 16-ounce package frozen chopped spinach, thawed and wrung dry
• 1 14.5-ounce can artichoke hearts in water, drained
• 1/2 lemon, juiced
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 1/2 Teaspoon dried basil
• 1/2 Teaspoon oregano
• 1/4 Teaspoon crushed red pepper
• Salt and freshly ground black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag