A paleo twist on one of my favorite snacks! Serve this one with a side of endive spoons and cucumber slices for dipping.

Spinach Artichoke Dip

You’ll need:

2 cups raw, unsalted cashews, soaked in a bowl of water overnight

¼ cup water

14 oz can artichoke hearts

2 teaspoons lemon juice

½ teaspoon cayenne pepper

2 teaspoons kosher salt

1 teaspoon pepper

1 bunch of spinach

1 Tablespoon minced garlic

1. Drain the cashews and put in a food processor or blender with the water, lemon juice, cayenne, salt and pepper. Puree until smooth.

2. While that’s pureeing, rinse the spinach.

3. Put a sauce pan on the stove over high heat and let it get hot for at least 2 minutes. Add the spinach, garlic and about ½ cup of water to the pan and cover it with a lid. Let it steam for about 3 minutes. You’ll be left with about 1 ¾ cup of spinach and garlic.

4. Add half of the artichoke hearts and half of the spinach to the cashew puree. Puree again for about 30 seconds.

5. Roughly chop the rest of the spinach and artichoke hearts.

6. Take the dip out of the food processor and transfer it to a bowl. Add the chopped spinach and artichoke hearts.

7. Serve room temperature or warm in the microwave to serve hot.