If you’re looking for something to spice up some whole wheat bagels, chips, or veggies other than cream cheese (or in my case Tofutti’s Better than Cream Cheese).  This lovely dip is right up your alley.  (Pulled from godairyfree.org)

Ingredients

4 c baby spinach chopped

1/2 c fresh basil leaves cut with kitchen scissors or chopped

2/3 c Cashews

1/2 c pine nuts (can be soaked for 1 hr for more moisture)

3-4 T garlic olive oil (or organic first cold pressed olive oil)

2 T fresh lemon juice

1 t sea salt
Instructions

Step 1: Mix spinach and basil in a large bowl, set aside.

Step 2: Add all remaining ingredients to a food processor (with S-blade). Blend until thick and creamy. Pour over greens and mix well. Let sit in refrigerator for at least 2 hours, remove and mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers.

Enjoy!

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