Healthy Super Bowl Dip - Vegan Spinach Dip
I found jicama at my local grocery store but if you can't find it, you can leave it out of the recipe or substitute water chestnuts in its place. Adapted from Carpe Diem Wellness.
  • 1 cup cashews, soaked in water for 1-3 hours and drained
  • 1 Tablespoon coconut aminos (or tamari)
  • 1 Tablespoon olive oil
  • juice of one lemon
  • 1-2 teaspoons minced garlic
  • 2 Tablespoons water, or more if necessary
  • 3 cups of raw baby spinach chopped
  • ⅓ cup jicama, peeled and chopped
  • ¼ cup scallions, chopped
  1. Place soaked cashews, coconut aminos, olive oil, lemon juice, garlic in a food processor or blender and blend until creamy and smooth, adding water if necessary.
  2. Add in 2 cups of spinach, scallions, chopped jicama and puree for a few more seconds.
  3. Place mixture in a bowl and stir in remaining cup of spinach
  4. Adjust taste to your liking (add sea salt if needed or more lemon to make more sour)
  5. Chill for 1-2 hours in the fridge and serve with veggies, tortilla chips or crackers.
Recipe by Eating Bird Food at