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Cashew Swiss Chard Artichoke Dip
Serves 6+ | Prep Time: 10 minutes | Cook Time: 15 minutes
A dairy free take on the classic artichoke dip.
Ingredients
- 1 cup cashews
- ¼ cup extra virgin olive oil
- 1 bunch swiss chard, steams and leaves separated
- 3-4 cloves garlic
- 1, 14.5 oz jar marinated artichokes (if you can get the grilled kind, get it!)
- 1, 15oz can white beans, drained
- 1 juice of one lemon
- ¼ cup nutritional yeast
Chef Tips
Preparation
Step 1
Cook cashews in some boiling water for 10 minutes. Reserve about a cup of cooking water; drain and set aside.
Step 2
In a saute pan over medium heat, add olive oil, garlic and swiss chard stems. Season lightly with salt. Cook until the stems are tender. About 6-7 minutes. Add in the leaves and cook until just wilted; another 2 minutes.
Step 3
Using the s-blade of your food processor, place the cashews and white beans in the container. Blender until a somewhat smooth paste forms. Add the lemon artichokes, Swiss chard mixture, lemon juice and nutritional yeast. Pulse a few times. You’re looking to still have texture and chunks of artichokes. Taste and season with salt to your desire. Add some cashew water a tablespoon at a time to loosen the mixture.
Step 4 (optional)
If you want to serve the dip hot. Place in a 8-inch casserole dish drizzled with some olive oil and bake in a 400F oven for 10-15 minutes.
