There's something about bright green dips that screams "healthy!" I used half the Basic Cashew Cream Cheese recipe for this. I made the full recipe and then split the amount of cream cheese into two, using the other half for a different dip.
If you choose to make half the basic cashew cream cheese recipe, this makes about 3/4 cup.
100g (3/4 cup) raw cashews (soaked 4-12 hours)
1 tablespoon lemon juice
1/4 teaspoon salt
1/6 cup water
When the cream cheese is ready, add the following ingredients and blend well until smooth.
1/2 cup spinach, raw
1/4 cup leek, chopped, raw
extra pinch salt
I wanted to keep the dip raw, so used raw leek, however, you can cook the leek in a little water, or steam it before adding it, for a less pungent, sweeter-tasting dip. An alternative to leek could be spring onion.
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