Vegan Jalapeno Artichoke Dip
The base of this dip can be transformed into other dips. Play around with it.
1 cup raw cashews soaked overnight
1/2 cup cooked northern white beans
1 tbsp extra virgin olive oil- cold pressed
1/2 cup water
half a Medjool date
1/2 cup sliced jalapeno rings (make sure this has no to very little sugar in it)
Drain the cashews, blend with 1/2 water and half of the date into a smooth cream. Add in the white beans, jalapeno rings, and olive oil and blend until it is smooth and creamy.
Pour into a bowl and stir in:
3/4 tsp sea salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic powder
2 cloves fresh minced garlic
the juice from half a small lemon
2 tsp apple cider vinegar
1 tbsp nutritional yeast
1 can of artichoke hearts packed in water- drained and chopped
Check to see if tart enough- you can add more lemon juice if needed. Adjust salt and pepper to your liking.
Serve with vegetables, whole-grain crackers or tortilla chips.
Recipe by Raw Chef Debra Garner
To learn more about the plant-based diet please visit her Facebook page