Spinach Dip
Ingredients:
- 60 g (2 cups) fresh baby spinach
- 137 g (1 cup) raw cashews
- ½ cup water
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) apple cider vinegar
- 6 g (2 cloves) garlic
- ½ small onion, finely diced
- 15 ml (1 tbsp) olive oil
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 10 g (2 tbsp) nutritional yeast
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Blend the cashews until completely smooth with no visible flecks — a gritty base is much harder to fix once the spinach and seasonings are stirred in.
Instructions:
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Add the garlic and cook 1 more minute until fragrant. Remove from heat.
- Wilt the spinach: Add the fresh spinach to the pan and stir for 1–2 minutes over medium heat until just wilted. If using frozen spinach, skip this step — just make sure it’s fully thawed and squeezed completely dry.
- Blend the cashew base: Drain the soaked cashews and add to a blender with water, lemon juice, apple cider vinegar, onion powder, nutritional yeast (if using), salt, and pepper. Blend on high for 60–90 seconds until completely smooth and creamy.
- Combine: Add the sautéed onion, garlic, and wilted spinach to the blender. Pulse 4–6 times — you want to incorporate the spinach but keep some texture, not blend it smooth.
- Warm and serve: Transfer to the skillet and warm gently over low heat for 2–3 minutes, stirring, until heated through. Taste and adjust seasoning. Serve warm with tortilla chips, pita, or crusty bread.
Tips: Squeeze frozen spinach completely dry before using — any moisture makes the dip watery. Use a clean kitchen towel and wring it out thoroughly.
Swaps: Replace cashews with soaked sunflower seeds for a nut-free version. Add a handful of fresh basil or dill for an herby variation.
Storage: Refrigerate up to 5 days. Reheat gently with a splash of water, stirring to restore the creamy texture.
Every ingredient here earns its place, but a few really shape the dish. The fresh baby spinach adds color, nutrients, and a mild earthy note. The raw cashews blends into a rich, creamy base that stands in for dairy. The lemon juice adds acidity that brightens and balances the dish. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Spinach Dip
Ingredients:
- 60 g (2 cups) fresh baby spinach
- 137 g (1 cup) raw cashews
- ½ cup water
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) apple cider vinegar
- 6 g (2 cloves) garlic
- ½ small onion, finely diced
- 15 ml (1 tbsp) olive oil
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 10 g (2 tbsp) nutritional yeast
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The fresh baby spinach adds color, nutrients, and a mild earthy note. The raw cashews blends into a rich, creamy base that stands in for dairy. The lemon juice adds acidity that brightens and balances the dish. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Blend the cashews until completely smooth with no visible flecks — a gritty base is much harder to fix once the spinach and seasonings are stirred in.
Instructions:
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Add the garlic and cook 1 more minute until fragrant. Remove from heat.
- Wilt the spinach: Add the fresh spinach to the pan and stir for 1–2 minutes over medium heat until just wilted. If using frozen spinach, skip this step — just make sure it’s fully thawed and squeezed completely dry.
- Blend the cashew base: Drain the soaked cashews and add to a blender with water, lemon juice, apple cider vinegar, onion powder, nutritional yeast (if using), salt, and pepper. Blend on high for 60–90 seconds until completely smooth and creamy.
- Combine: Add the sautéed onion, garlic, and wilted spinach to the blender. Pulse 4–6 times — you want to incorporate the spinach but keep some texture, not blend it smooth.
- Warm and serve: Transfer to the skillet and warm gently over low heat for 2–3 minutes, stirring, until heated through. Taste and adjust seasoning. Serve warm with tortilla chips, pita, or crusty bread.
