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Christian Vegetarian Association Presents:
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Asparagus Spinach Dip


1 tbsp olive oil

4 cloves of garlic, chopped

1 lb asparagus, rough ends removed, cut into 2" lengths

1 lb spinach, washed well, stems removed, chopped coarsely

1/3 cup water

1 cup cashews

3 tbsp capers, with brine

salt to taste

freshly ground pepper to taste

1 tbsp fresh lemon juice


- Heat olive oil in a skillet and add garlic, sautéing for about a minute, until fragrant. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes, until the asparagus is bright green. Lower the heat to medium.

- Add spinach in batches, letting the leaves wilt so that there is room in the pan for more. Once all the spinach has been added, cook for about 5 minutes.

- Meanwhile, put the cashews, capers, salt and pepper into a food processor until the cashews are small, coarse crumbs.

- When the spinach is done cooking, add to the food processor and puree until relatively smooth. Add the lemon juice, adjust salt and pepper if necessary. Cover and chill for at least an hour. 

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