Cashew Artichoke Dip
- 1 cup cashews or cashew pieces
- 1 can or jar of artichoke hearts
- 1/4 cup organic extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 to 1 tsp garlic powder
You will need a food processor to make this. Soak cashews in water for 2 hours prior to making the dip. This helps soften the cashews to make the dip creamy, but also helps remove anti-nutrients. If you are in a pinch and need to make it on the fly… you can still do so by soaking for 20-30 min. Drain cashews and rinse.
Place in food processor and pulse until broken down into tiny bit and pieces. Add artichokes. Make sure you drain the water off the artichokes and that you remove the fibrous end pieces. Add in sea salt and garlic powder. I would err on the side of less salt and garlic power and add more to taste.
Blend in food processor as you drizzle in the olive oil. Adjust taste by adding more salt and garlic powder if needed. Serve with raw veggies (carrot sticks, celery sticks, cucumber slices, daikon slices, cherry tomatoes), plantain chips or almond flour crackers.