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Artichoke Aioli & Vegetable Dip

adapted from Crazy, Sexy Kitchen

serves 10-12

  • 1 cup raw cashews, soaked in water for 4 or more hours to soften
  • 1/8 cup water
  • 1 tbsp. olive oil
  • 1 1/2 tsp. apple cider vinegar
  • 2 1/4 tsp. lemon juice
  • 1 1/2 tsp. agave
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1/4 cup jarred artichoke hearts, coarsely chopped
  • 2 tbsp. chopped tarragon
  • 2 tbsp. chopped parsley
  • 1 1/2 tbsp. minced shallot
  • 1 tbsp. lemon zest
  1. In a high-speed blender, blend cashews, water, oil, vinegar, lemon juice, agave, garlic and salt until smooth.  Add water as needed to reach desired consistency. 
  2. Move mixture to a bowl and whisk in artichokes, tarragon, parsley, shallots and lemon zest.
  3. Serve with sliced cucumbers, celery, carrots, red peppers, brocolli or whatever  tickles your fancy!