Sunflower & Artichoke Dip

• This vegan & gluten-free dip is so creamy you won’t believe it’s free from dairy!
• A fantastic party appetiser!
• We love a dollop with some vegetable ragout, or served with roasted vegetables.
• Serve it with our delicious and nutritious Seed Crackers.
• Don’t forget to soak your cashews and sunflower seeds (step 1) two hours before you start making your dip!

Artichoke Hearts in Brine, Organic (Biona)

Artichoke Hearts in Brine 200g

Creamy Oats Fraiche 200ml (Oatly)

Creamy Oats Fraiche 200ml

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

65g Sunflower Seeds

Organic Cashew Nuts 1kg (Sussex Wholefoods)

65g Cashew Nuts

Kale Flakes 250g (Sussex Wholefoods)

5tbsp Kale Flakes

Organic Yeast Flakes 250g (Sussex Wholefoods)

1tbsp Yeast Flakes

Greek Extra Virgin Olive Oil 1 Litre (Attis)

50ml olive oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a generous pinch of Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper to taste

Other Ingredients

• water
• 1 medium onion
• 2 garlic cloves

Method

1. Cover sunflower seeds and cashews with boiling water and leave to stand for at least 2 hours. Drain your artichokes.
   
2. Preheat your oven to 200ºC.
3. Place cashew nuts, sunflower seeds, olive oil, Creamy Oats Fraiche, artichoke hearts, yeast flakes and spices in a blender, add a splash of water, and blend until smooth. Add more water if your dip is too thick. Taste and season how you like. Chop your onions and garlic cloves finely.
   
4. Add kale flakes, onion, and garlic to your cashew & artichoke mix and mix well using a spoon.
   
5. Transfer to an ovenproof dish, place in the oven, and bake for 30 minutes.
   
6. Leave to cool and serve with our amazing Seed Crackers.