I've been experimenting again. No surprises there.
This is another keeper recipe. I've made it twice in the last two days, so what does that tell you? (Well, I've only made the first part of the recipe once, then used it to create two different batches of spinach dip.) As you can see in the photos below, one has more spinach than the other. In my opinion, more is best - but use your own judgement.
Make the "sour cream" recipe from the last two posts. For your convenience, here it is again"
1.5 cups of raw cashews
¾ cup of water
juice from 1 lemon
2 Tb of apple cider vinegar
Blend at high speed in blender until whipped and forms a thick cream. Set aside
This will make more than enough depending on how much dip you need.
Spinach and Mushrooms
Use your own judgement on amounts, but I used roughly...
2 cups of fresh spinach
¼-⅓ cup of fresh mushrooms, chopped (I have used both baby bella and white - both are great - even for someone like me who doesn't usually care for mushrooms.)
Seasoning/spices: Himalayan salt, pepper, garlic powder, chili powder, cumin, onion flakes, and all spice mixture to taste
In sauce pan, add mushrooms and spinach with about ⅛ cup of water and cook on medium, stirring frequently until spinach is wilted. Add spoon fulls of the "sour cream" until the amount and consistency you like. Add seasonings and stir until spinach is coated. Store in an airtight glass container in the fridge and enjoy!
I like it both warm and cold, but I think cold is my fave. If it's like at our house, it doesn't last long either way.