SPINACH & ARTICHOKE DIP
1/2 fat serving
1 cup frozen spinach, thawed
1/2 cup cashews
1/3 cup canned coconut milk (full fat)
1/4 cup chicken broth
3 TBS nutritional yeast
Pinch of sea salt
1/2 tsp garlic powder
3 artichoke hearts, brined
2 cups steamed cauliflower
In a food processor or blender, combine cashews, coconut milk and cauliflower.
To make more of thick cream, add chicken broth and nutritional yeast. Blend until thick, smooth consistency is formed. There should not be chunks of cauliflower or cashews.
In a mixing bowl, combine sliced artichoke hearts, spinach, garlic powder and salt with cream mix. Mix until all ingredients are well combined.
Heat for about 1 minute before serving and enjoy!