Artichoke Dip

Directions

1. Place cashews, 1/2 tablespoon oil, and water into a food processor and blend until a smooth, buttery texture is formed, about 2-3 minutes. Pulse in avocado chunks until it’s roughly combined with cashew sauce. There should be a slightly chunky texture. Set mixture aside in a medium-sized serving bowl. Stir in lemon juice.
2. Heat remaining oil in a skillet over medium-low heat. Cook onion until translucent, about 5 minutes. Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.
3. Add in spinach and artichokes and cook for 2-3 minutes more, or until veggie mixture is warmed through. Add in salt, and red pepper flakes, and stir to combine. Remove from heat and let cool for 3 minutes, or until no longer piping hot
4. Add spinach mixture to serving bowl and stir to combine. Garnish with fresh parsley, if using. Serve immediately with a side of fresh vegetables. Store leftovers in the refrigerator for up to 3 days.

Credit: Dr. Mark Hyman