This healthy dip makes a great appetizer or snack and can be made in minutes! It is also gluten free, dairy free and vegan/vegetarian.
The best recipes in my book are those that taste amazing but are simple to make. This artichoke dip is made from raw ingredients and doesn’t disappoint.
I’m always looking for snacks and appetizers that are balanced with carbs mostly from vegetables, protein and healthy fats. These types of dishes keep you feeling satisfied. They also balance your blood sugars, which helps to keep the “hangries” away.
You can make this plain or jazz it up with some delicious add-ins like olives, roasted red peppers and fresh basil.
What You’ll Need:
- Artichokes in water
- Raw Cashews (soaked)
- Lemon
- Garlic
- Olive Oil (extra virgin and cold pressed)
- sea salt
- Optional Add-In’s (olives, roasted red pepper, basil, etc.)
Making the Recipe:
Your first step is to soak the cashews for at least 2 hours. I recommend doing this overnight, so your ingredients are ready when you need them to make the dip.
This entire recipe is made in a food processor or high speed blender.
Start by draining the water from the cashews and the artichokes. Next, you’ll add all of the ingredients to your food processor or blender. Blend until creamy and smooth. Add a little cold water to the mixture if needed to get it to the texture you prefer.
Taste the dip and adjust the seasoning if needed.
This is great plain, but I think it’s even better by adding some additional things to it. Diced olives, sundried tomatoes, roasted red peppers and fresh basil are delicious complements to the dip.
You can serve this dip with raw vegetables or seed crackers for a healthy snack or appetizer.
Easy Homemade Cashew Artichoke Dip
- Prep Time: 10 minutes
- Soak Time: 2 hours
- Total Time: 2 hours + 10 minutes
- Yield: 8 1x
- Category: Snacks
- Method: Food Processor
Description
This healthy dip makes a great appetizer or snack and can be made in minutes! It is also gluten free, dairy free and vegan/vegetarian.
Ingredients
- 1/4 cup raw cashews (soak for 2 hours to overnight)
- 1 can artichokes in water (drained)
- 1 clove garlic
- 2 Tbsp. lemon juice, freshly squeezed
- 1/4 tsp. sea salt
- 1/4 cup olive oil
Instructions
- Put all of the ingredients in a small food processor or high-speed blender and blend.
Notes
- Serve with raw vegetables (cucumber slices, snap peas, carrots, celery, etc.) or seed crackers.
- Consider dicing some olives, roasted red pepper, sundried tomatoes or fresh basil and adding them into the dip. You could also blend them in, if you prefer.