This dip is a great appetizer! It's warm and soft with a delicious flavor. It's "cheesiness" comes from macadamia nuts
In a microwave safe measuring cup, warm up 2 cups of water for 3 minutes. Remove from the microwave and add 1 cup of macadamia nuts. Let soak for 15 minutes.
While the nuts are soaking, dice the onion.
Preheat the oven to 400°F.
Drain macadamia nuts and add to a high power blender. Then add hemp milk, tapioca starch, salt, and garlic powder to the blender.
Puree until completely smooth, stopping to scrape the edges as needed. Set aside.
Saute onion in olive oil over medium heat for a few minutes, then add garlic. Saute for another min or two. Then add to the blender and set it aside.
Using the same pan over medium-low heat, add artichoke hearts and arugula. Saute for 2-3 min, then remove from heat and cover for 5 min to steam the arugula until it is mostly wilted.
Add the artichoke hearts and arugula to the blender. Pulse in the blender a few times, so it's still somewhat chunky.
Pour/spread into an 8x8 baking dish. Then stir in the salsa and smooth the top of the dip.
Bake for 25 min or until slightly golden brown on the top. Serve with tortilla chips (note on chips: avoid chips that have avocado or soybean oil).
Note: This recipe freezes and reheats well. Freeze into serving sizes. Reheat in a microwave safe bowl.
0 servings