Creamy Cashew Spinach Dip

I have always loved spinach dip.  The creaminess combined with spices and spinach was the best.  Give me a bowl of spinach dip and a bag of chips or crackers…I’m good to go.  Yes, I could eat an entire batch without even thinking about it.  Going vegan and gluten free automatically disrupted a lot of my appetizer ‘go to’ dishes until I recreated this flavorful dip.  I use my cashew cream sauce as a base, then add spices and chopped spinach.  This is a fantastic appetizer to bring to a party.  Many of my non-vegan friends devour this without even knowing that it is made from cashews.  I love it when I can sneak in a vegan dish!

 

 

Ingredients

  •  Creamy Cashew Sauce
  • 8 oz cut frozen spinach (thawed with excess liquid squeezed out)
  • 1 t garlic powder
  • 1 T onion flakes
  • 1 T unsalted herbs and spices seasonings (I like Braggs 24 herbs and spices)

 

 

 

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Directions

Make creamy cashew sauce according to directions.  After thawing spinach and squeezing out excess liquid, break apart and crumble into bowl.  Pour cashew sauce over spinach.  Use a fork to mix spinach into sauce, making sure that you break up any clumps.  Add the spices to the cashew/spinach sauce.  Stir well to combine.

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Enjoy!

You can make this dip in advance and keep in the fridge for up to a week.  (If it lasts that long!)  It will thicken up once in the fridge.  Feel free to add more spices or sea salt according to your taste.  I find myself putting a dollop of this spinach dip on baked potatoes, rice and beans, lasagna, enchiladas…  Did I mention that I love spinach dip??

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