This nutrient-packed spinach dip is made with broccoli, garlic, green onion, avocado, and lime. Soaked cashews and coconut milk lend a smooth creaminess and a bit of nutritional yeast gives it that nice cheesy flavor. Each serving packs about 6 grams of protein, with good doses of potassium and B and C vitamins.
Yield: About 4 cups, appetizer for 8
Cook time: 10 minutes, plus time to soak
1 cup raw cashews, soaked 4-6 hours and drained
Juice of 2 limes (about 2 tablespoons)
2 medium heads broccoli, roughly chopped (about 3 cups)
2 cups packed fresh baby spinach leaves
1 small avocado, chopped
2 cloves garlic, chopped
1 bunch green onions, chopped (including bottom half of greens)
1 tablespoon nutritional yeast (available at health food stores)
2 teaspoons sea salt
Combine cashews, lime juice and coconut milk in a food processor and pulse to break them up. Blend until smooth.
With the processor running, gradually add broccoli, spinach and avocado until well incorporated. Follow with garlic and green onion.
Add nutritional yeast and salt and allow all ingredients to combine for a few moments more.
Serve with fresh cut veggies and/or chips, or use as a spread.