You’ll have not only the tastiest, but the healthiest dip at the party with this Vegan spinach dip made with North Coast Apple Cider Vinegar. Can be served warm with pita chips or used cold as a spread on your favorite sandwich or wrap.
Ingredients:
1 cup cashews, soaked overnight
1 large onion
1 cup frozen spinach, thawed
2 cans (15.5oz each) garbanzo beans (reserve aquafaba from can)
1/3 cup Nutritional Yeast
2 tablespoons Tahini
1 tablespoon North Coast Apple Cider Vinegar
1 clove crushed garlic
2 teaspoons crushed red pepper
1 teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon freshly ground pepper
Directions:
Preheat oven to 375°. In a medium size saucepan, heat 1 tablespoon olive oil and sauté onion for 5 minutes or until translucent. Remove from heat. In a food processor or high speed blender, add soaked cashews, onion and aquafaba (a little at a time).  Blend until smooth. Add garbanzo beans, spinach, nutritional yeast, tahini, apple cider vinegar, garlic, crushed red pepper, smoked paprika, salt and pepper to the blender and blend until smooth and creamy. Transfer to an oven safe dish and cover with aluminum foil. Bake for 20 minutes. Uncover and bake for an additional 15 minutes. Give it a good drizzle of extra virgin olive oil and serve with chip or veggie of choice.
