Creamy Spinach and Artichoke Dip - Christa Orecchio Recipes

Ingredients

• 1 can cannellini (white) beans, drained and rinsed
• ½ cup raw cashews, soaked for 20 minutes and drained
• ¼ cup water
• 1 tablespoon lemon juice
• 3 tablespoons nutritional yeast
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1½ cups frozen artichoke hearts, thawed and chopped
• 3 cups fresh spinach, chopped small
• 1 teaspoon sea salt
• 1 pinch organic red pepper flakes
• ¼ teaspoon organic cumin
• ¼ cup gluten-free bread crumbs