This is a crowd pleaser! This dip is packed with flavor and delicious. Dip can be served warm or cold.
Ingredients
- 1 cup cannellini beans, drain well and reserve liquid (use cooked dry beans)
- 1 cup cashew sour cream*, optional
- 1 can artichoke hearts, drain and chopped small, 398 ml/14 oz
- 1 can water chestnuts, drain and chopped small, 218 ml/8oz
- 1 10 oz pkg frozen spinach, thawed and squeezed to remove excess moisture or cook fresh 312g/11 oz bag then drain well
- 3 Tbsp lemon juice
- ½ cup mixed dried vegetables
- 3 Tbsp nutritional yeast
- ¾ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp dried basil
- ½ tsp oregano
- ½ tsp marjoram
- ½ tsp salt
Instructions
- Add to a food processor or to a blender the beans and blend until smooth. Only if needed, add some of the reserved liquid from the beans.
- Empty the contents to a large mixing bowl. Add the remaining ingredients and stir well to combine.
- Transfer contents to a serving bowl, cover and refrigerate a few hours to allow the dried vegetables to hydrate and for the flavors to meld.
- Keeps well in fridge for 5 days.