Creamy Spinach Dip

raw, vegan, gluten free

10 oz organic fresh spinach, small chopped
1/2 red organic onion, small diced (3/4 cup)
2 teaspoons fresh organic dill


1 cup filtered water
1/3 cup fresh squeezed organic lemon juice
2 cups raw macadamia nuts (soaked for 6 hours, drained and rinsed well)
2 tablespoons nutritional yeast
2-4 organic garlic cloves
1 teaspoon Himalayan salt
2-4 tablespoons organic cold pressed, extra virgin olive oil

Make the sauce by blending all the ingredients but the olive oil. Once the sauce is smooth and creamy, drizzle in the olive oil while the blender is running. Blend just until incorporated, don't over blend! Pour the sauce into a bowl with spinach, dill and onion and mix.

Chill in the refrigerator for 2 hours so the dip becomes thicker.