Getting back to the grind was painful today, especially since our weather is still cold, windy, and rainy. What’s up with the weather? We’re usually dry and hot this time of year and I’m actually ready for the heat. But if I can’t have it, then creamy comfort food will just have to do. You know what I kind of miss since going vegan? Creamy spinach and artichoke dips. After a long day at work, it was all I could think about. Since I still have a huge artichoke to use up, I wanted a creamy spinach dip to go with it.
Hemp Spinach Dip
- 3/4 cup shelled hemp seeds
- 1 cup fresh spinach leaves
- 2 tbsp. nutritional yeast
- 2 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- 1/4 tsp. salt
- 1 green onion
- 1/2 cup water
- Place all ingredients except spinach and green onion into a high speed blender and blend to a smooth, creamy texture.
- Rough chop spinach and green onion, then add to the blender and blend on low until chunks are well mixed in.
The challenge with a raw spinach dip is the spinach leaves are still pretty fresh and crisp, unlike traditional recipes using pre-cooked, frozen spinach. As an option to soften up the spinach, you can place the covered dip into a food dehydrator for 20 – 60 minutes to warm it up and wilt the spinach without cooking it.
The dip has a rich and tangy flavor, it went wonderfully with the artichoke leaves. You could use cashews in place of the hemp seeds for an even thicker and creamier texture. I’m such a huge fan of hemp seeds because of the higher protein content, better fats, and no soaking needed.
If you’re a spinach dip fan, give this super fast raw version a try and maybe even get really popular by taking it to a party. :-)
How was your day back to the grind?