Spinach & Artichoke Dip

This dip is so easy and tastes great. It’s perfect for preparing a day ahead of a party then baking the day of.

Ingredients:
1/4 c raw cashews
1/4 c veganaise (optional)
1 tsp paprika- divided
2 tsp fresh lemon juice- divided
1 can quartered artichokes- drained and divided
1 1/2 c thinly sliced fresh spinach
(You may also use a cup of the frozen chopped spinach- just defrost it first)
1/4 c shredded carrots (or slightly less)
2 Tbs Daiya vegan cheese shreds- divided- any type is fine (optional)
1-2 Tbs nutritional yeast
Salt & pepper to taste

Directions:
-Soak cashews in hot water for 10 mins
– preheat oven to 375 degrees
-Add veganaise, 1/2 tsp paprika,1 tsp lemon juice, 1/2 can artichokes, and (after 10 mins of soaking) cashews into a food processor and process until creamy.
– Transfer to a bowl and add spinach, the other 1/2 can artichokes, carrots, 1 Tbs cheese, and nutritional yeast. Mix and taste then season appropriately with salt and pepper, mix once more, them transfer to an oil sprayed baking dish (8×8 would work- my dish is slightly smaller though).
– top with remainder paprika, cheese, and lemon juice sprinkled on top.
– bake, uncovered, for 20-30 mins- until heated through and slightly crusty on top.

Serve this dip with crackers, tortilla chips, toasted pita, cut veggies, spread onto sandwiches, or as a side dish, similar to a soufflé.

*for an extra rich flavor, sauté 2 Tbs onion in 1/2 tsp oil until translucent and just starting to brown on the edges. Put into mix before baking.