Football is backkkk! So, it inspired me to try my hand at some healthy renditions of old game snack favorites. I'm always looking for ways to eat more veggies and get them into my diet; in a yummy way. One of my favorite things to do, is to transform those unhealthy comfort foods into healthy delicious treats! It's not always easy, though. Some can prove to be quite tricky.

I have always loved artichoke dips but could never really stomach all the cream cheese. I hated myself afterwards cause I would be in pain, with heart burn, and a stomach that would blow out in disagreement. Lol. No truly. I would have a artichoke dip baby within 5 minutes. I decided to try my hand at blending some super nutrient packed veggies with a simple cashew cheese.

Now, full disclosure I used some rich Irish butter to sauté the veggies. I like a little bit of imported full flavor butter in some of my recipes. A little bit goes along way in giving that extra yum! If you want a dairy free and/or vegan version you can use grapeseed oil instead.

Hope you enjoy it as much I do! I actually like this version better than the ones that used to kill my stomach. It's even creamier and richer tasting. Hence, it's a win win!

Now time to finish off these games and get to some Dodger ball this afternoon!

I just love this time of year!!!! The air gets cooler. The sports adrenaline is in the air. Food is devoured in handfuls. I can't wait to get me some NCAA and NBA basketball started. Oh the cooking shall flow freely as will my heart. Eeeeee. Pinch me. People to feed. Games to see. How will I find time to get everything done. Lol. Signing out for now, lovers!

YEILDS 1 MEDIUM/LARGE BOWL

INGREDIENTS:
5 oz. Spinach, chopped
6.6 oz. jar of Artichoke Hearts-- (I used the marinated Whole Foods brand one)
3/4 cup Broccoli flowers, chopped
2 tablespoons Irish butter, or (1 tablespoon Grape Seed Oil)
1/4 White Onion, chopped
2 Garlic Cloves, minced
1/2 of a lemon, squeezed
1 handful fresh Cilantro, chopped

SPICES
3/4 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Himalayan salt
3/4 tsp. cumin
1/4 tsp. cayenne

CASHEW BUTTER
3/4 cup raw cashews
3/4 cup of water

PREPARATION:

  1. Soak cashews in water at least 2 hours, overnight is ideal.

  2. Heat a large pan with olive oil or butter on medium/low. Add onions and garlic. Stir until onions are clear.

  3. Add spices, asparagus, spinach, broccoli and stir thoroughly. Squeeze half a lemon over you vegetable mixture, mix once more, and cover for about 3-5 minutes on low.

  4. While your veggies are sautéing... Drain your cashews and place them in a high powered food processor, I use a Vitamix, with 3/4 a cup of fresh water. Blend, on high, until creamy. Approximately, 2 minutes. Add cilantro and continue to mix.

  5. Now scoop your vegetable mixture into the food processor to combine all the ingredients. I don't blend too long as I like having small chunks of vegetables. Just blend it long enough for the cashew cheese and vegetables to combine thoroughly. If you like your dip more smooth and creamy, you can let it blend for longer.

  6. Scoop into a bowl and enjoy with chips and/or veggies like cucumbers, peppers, celery, and carrots!!!

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