Dairy-Free (and Party-Approved) Artichoke Dip

The antioxidant power of our artichoke dip doesn’t stop there. This dish is rich in high-
antioxidant ingredients. Like artichokes, onions contain high amounts of quercetin, an antioxidant that can support respiratory health and easy symptoms of seasonal and environmental allergies.

Eating more nuts can reduce your chances of unwanted weight gain after your cleanse, making this artichoke dip a perfect indulgence to satisfy your cravings without compromising your results.

Artichoke Dip

Ingredients:

• 1 bulb garlic
• 1 small white onion
• 1 1⁄2 cups artichoke hearts
• 5 cups dino kale
• 1⁄4 cup sun-dried tomatoes
• 1 cup raw cashews, soaked in water for 2-4 hours (if you are strapped for time, soak for 30 minutes in hot water)
• 1 lemon
• 1 cup filtered water
• Olive oil
• Salt and pepper

Crumble:

• 1⁄4 cup nutritional yeast
• 1⁄4 cup cashews

Directions:

Soak cashews. Ideally for 2-4 hours, but if you are strapped for time you can soak them in hot water for 30 minutes. This will improve the texture of the dish and make it easy to digest.

Preheat the oven to 400°F. Cut the top off of a bulb of garlic, drizzle olive oil over top, wrap in foil and roast for 40 minutes.

Thinly slice the onion. Remove the stems and chop the kale. Roughly chop the artichoke hearts. Mince the sundried tomatoes. Halve the lemon.

Caramelize onions. Heat 1 tablespoon of olive oil a medium pan over medium heat. Add onions and a pinch of salt. Sauté, stirring regularly, until golden brown and caramelized (8-10 minutes). Remove from pan and set aside.

To make cashew cream, drain and rinse cashews. Put cashews in a blender with 1 cup filtered water, the juice of half of a lemon, and 2-4 cloves from your roasted garlic bulb (the garlic will easily pop out with a gentle squeeze of the bulb. You can use the remaining cloves to spread on toast or eat alone). Blend on low, slowly moving to high, until it forms a creamy texture free of grains. Set cashew cream aside.

In the same pan used to cook the onions, heat one tablespoon of olive oil over medium heat. Add kale and season with salt and pepper. Cook until softened, about 5 minutes. Add artichokes. sun-dried tomatoes, and caramelized onions.

Stir in cashew cream and move into an oven-proof casserole dish.:You can serve as is for a delicious, creamy dip.

To bake in even more flavor. preheat oven to 350°F. Combine cashews and nutritional yeast in food processor. Pulse until combined and then crumble over dip. Bake for 15 minutes. Serve with your favorite vegetable slices, or gluten free chips.

Recipe and photos by Kaitlyn Noble

http://blog.cleanprogram.com/dairy-free-artichoke-dip/