MAKES 4–6 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
VISION MISSION
The traditional version of this dish is very heavy with dairy cheese and mayo. This vegan version eliminates the cholesterol, cuts down on the fat, keeps all the flavor, and adds an ageless antioxidant boost with the inclusion of vision-protecting spinach. I like this dip warm right from the oven. The toasted pita chips, with just a touch of salt and olive oil, are the perfect spoons.
¾ cup raw cashews
¾ cup unsweetened almond milk
3 tablespoons freshly squeezed lemon juice (about 1½ lemons)
2 cloves raw or roasted garlic, roughly chopped
1 tablespoon nutritional yeast
1 teaspoon whole-grain mustard
2 (9-ounce) jars of artichoke hearts (from jars packed with water, thoroughly drained)
2 cups fresh spinach
¼ teaspoon sea salt
Freshly ground black pepper, to taste
2 (6-inch) whole-grain pita breads, cut into 12 smaller pieces (24 pieces total)
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
DIP Preheat oven to 425°F.
Place cashews, milk, lemon juice, garlic, nutritional yeast, and mustard in a food processor and process until very smooth. Add artichoke hearts, spinach, salt, and pepper and pulse the food processor on and off until the mixture is combined but some chunks of artichoke and spinach remain. Place in a large baking dish, and bake for 20 minutes. Serve immediately with pita chips.
CHIPS Preheat oven to 350°F.
Place the pita pieces in a single layer on a baking sheet. Brush one side of the pita pieces with oil. Sprinkle with sea salt. Bake until crispy, about 15 minutes. Chips and dip can be served warm or at room temperature.