Asparagus Spinach Dip
Prep Time:
10 minutes
Prep Notes:
This is best served chilled, for at least an hour
Cooking Time:
10 - 15 minutes
Yields:
About 3 cups
Ingredients:
1 pound asparagus, rough ends removed, cut into 2 inch lengths
2 bunches of spinach (or about 1 pound), washed, stems removed, roughly chopped
1 cup raw cashews
4 cloves of garlic, roughly chopped
3 tablespoons capers, with brine
sea salt and fresh ground black pepper
1/3 cup water
1 tablespoon lemon juice (about half a lemon)
1 tablespoon extra virgin olive oil
Prep Time:
10 minutes
Prep Notes:
This is best served chilled, for at least an hour
Cooking Time:
10 - 15 minutes
Yields:
About 3 cups
Ingredients:
1 pound asparagus, rough ends removed, cut into 2 inch lengths
2 bunches of spinach (or about 1 pound), washed, stems removed, roughly chopped
1 cup raw cashews
4 cloves of garlic, roughly chopped
3 tablespoons capers, with brine
sea salt and fresh ground black pepper
1/3 cup water
1 tablespoon lemon juice (about half a lemon)
1 tablespoon extra virgin olive oil
Directions:
Saute the garlic over medium heat in oil for a minute or two, until fragrant. Stir to prevent from burning. The the asparagus and water, cover and bring to a boil. Let boil for about 5 minutes, until asparagus is bright green. Lower heat to medium.
Add the spinach in batches, allowing it to wilt and create room for more. Cover the pan to speed the wilting process. This may take 3-5 batches of spinach, cover, wilt, etc. Once all the spinach has been added, cook uncovered for about 3 minutes. Everything should be gorgeous and green.
Meanwhile, please the cashews, capers, salt, and pepper in your food processor or blender. Blend until the cashews are small, course crumbs. Scrape down the sides as to not miss a morsel.
When the spinach is done cooking, carefully add contents of the pan to the blender or food processor. Puree until relatively smooth. Add lemon juice, and more salt and pepper to taste. Transfer to a container, cover, and refrigerate.
Saute the garlic over medium heat in oil for a minute or two, until fragrant. Stir to prevent from burning. The the asparagus and water, cover and bring to a boil. Let boil for about 5 minutes, until asparagus is bright green. Lower heat to medium.
Add the spinach in batches, allowing it to wilt and create room for more. Cover the pan to speed the wilting process. This may take 3-5 batches of spinach, cover, wilt, etc. Once all the spinach has been added, cook uncovered for about 3 minutes. Everything should be gorgeous and green.
Meanwhile, please the cashews, capers, salt, and pepper in your food processor or blender. Blend until the cashews are small, course crumbs. Scrape down the sides as to not miss a morsel.
When the spinach is done cooking, carefully add contents of the pan to the blender or food processor. Puree until relatively smooth. Add lemon juice, and more salt and pepper to taste. Transfer to a container, cover, and refrigerate.
Notes:
This dip greeted our friends who came over for dinner. I had to stop myself from gobbling it up! It is so fresh and green tasting (that is a good thing). I have been enjoying it on toast and veggie burgers since then. My next great idea for this: lasagna filler!
This dip greeted our friends who came over for dinner. I had to stop myself from gobbling it up! It is so fresh and green tasting (that is a good thing). I have been enjoying it on toast and veggie burgers since then. My next great idea for this: lasagna filler!
Credit:
Veganomicon The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Veganomicon The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
