No soy! I promise!
Original source: my old blog over at jessigurr.com. This is also printed in the Pomme de Terre Food Co-op’s 2005 cook book.
This artichoke dip has always been a favorite of mine – though it is kind of expensive (raw almonds, pine nuts, artichokes)…. I usually make *a lot* of this when I do, and we always go through it quickly. Perfect with pita triangles or crackers.
You can also bake this and serve it hot!
- 1 cup raw almonds or cashews, soaked
- 1/3 cup pine nuts
- 1/3 cup. water
- 4 Tbsp. lemon juice
- 2 cloves garlic
- 1/2 tsp. salt
- 2 cans artichoke hearts
- 1 cup spinach
In a food processor, combine almonds, pine nuts, water, lemon juice, garlic, and salt. Process until smooth, scraping the sides once to work in chunks. Add half the artichoke hearts and spinach, process well. Add the remaining artichoke hearts and pulse until they are just incorporated. Chill and serve.
Makes 4 cups.