Artichoke Dip from the book
Clean Eats by Dr Junger. We did not bake it.
Serves: a small crowd or enjoy it over several days
Prep time: 15 minutes
Cooking time: 20 minutes
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What you'll need:
1 blender
Ingredients:
4-5 artichoke hearts (about 1 can), quartered
¼ cup fresh parsley leaves
juice of 1 lemon
2 tablespoons nutritional yeast
a few pinches of sea salt
For the Mayo:
1 cup raw cashews
juice of 1 lemon
1 teaspoon sea salt
½ – ¾ cup water
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In a blender, purée all the ingredients for the mayo until the mixture is smooth and creamy. Transfer mayo to a bowl.
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Roughly chop the artichokes and parsley, then stir into the mayo along with the lemon, nutritional yeast and additional sea salt. Once mixed well, place in a bowl and serve with torpitas or crackers, etc. It also goes well with the parsnip hummus for a whole dipping medley! If you want, you can also warm this in a preheated 350°F oven for 10-15 minutes and serve hot. |
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