Ingredients:

  • 1 cup cashews
  • ¾ cup almond milk
  • ½ cup canned cannellini beans, rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1½ tsp Bill's Best Chik'Nish seasoning
  • 10 oz frozen spinach
  • ¼ cup minced garlic (about 6 large cloves)
  • 1½ - 2 cups chopped onion (~1 onion)
  • 1 tsp olive oil
  • ¼ salt
  • ¼ t cayenne pepper

Preparation:

  1. Blend cashews, almond milk, beans, olive oil, lemon juice, and seasonings together until smooth.
  2. Defrost spinach. Squeeze out all excess water and chop.
  3. Saute onion and garlic in 1 tsp of olive oil. (add garlic a little later for it not to burn)
  4. Add cashew/bean mixture and mix.
  5. Mix in the chopped spinach. Leave on medium heat until dip is warm.
  6. If you want the dip to be not as heavy, add water to make the consistency not as thick.
  7. Lastly, taste! Adjust seasonings to your liking.

Low-fat alternative:

Use ½ cup cashews and 1 cup cannellini beans.
Do step 3 with water instead of olive oil.