VEGAN SPINACH ARTICHOKE DIP

• 1 cup of raw cashews soaked overnight

• 1 ¼ cup mayonnaise

• ¼ cup water

• 16 ounces spinach

• 13.5 oz artichoke hearts, chopped and drained

• ⅓ cup onions, chopped

• 4 garlic cloves, minced

• salt and pepper to taste

Process:

1. preheat oven to 400 degrees fahrenheit.

2. add the cashews, mayonnaise and water to a blender and blend for 1-2 minutes until creamy.

3. transfer the cashew mixture to a large mixing bowl and add all remaining ingredients

4. stir together.

5. transfer the dip to an oven-proof dish and bake for 20 minutes.

6. serve with botko’s grain-free crackers