Spinach and Water Chestnut Dip
1 cup cashews, soaked one hour then drained and rinsed
1-1 1/4 cup water
2 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons lemon juice
1/2 lb spinach blanched or 1 cup cooked and drained spinach
8oz canned water chestnuts, drained
Blend soaked cashews with water, add last 1/4 cup of water if needed to reach desired dip consistency. Once cashews are blended to a thick cream add all spices and lemon juice and blend until combined.
Put spinach and water chestnuts in a food processor with the cashew cream and pulse until water chestnuts and broken up and spinach is shredded. Do not over process.
Chill and serve cold. Will make 4 cups of dip.