Can we talk about happy hour snacks? I don’t only mean snacks-to-drink-with-the-necessary-glass-of-wine-at 4pm-snacks, I mean snacks that fill the void from 4pm to 6 or 7pm when actual dinner is served. I tend to either overdo the happy hour snack time or way under eat for snack time, leaving me either too full for dinner or ravenous for something..anything that I can eat at 6 o’clock. I tend to be a nuts and dried fruit kind of girl for this snack time, but I totally fall for a chips or crackers and dip combo all the time. The problem is, if I were to eat a regular potato chip and regular dip kind of situation, I would probably stuff myself so full that I would be asleep on the couch by 6pm. Chips are a definite weakness for me, so I try to stay away from them as much as possible (Um, sometimes I don’t do so well, if you are a co-worker of mine you happen to know how deep my potato chip problem runs).
This dip has been bouncing around in my headspace for a while, thinking it would be a great option for the snack time void that needed to be filled. I found I was coming home and eating things I totally shouldn’t be eating, since we didn’t have a lot of snacky things in the house (i.e. lots of squares of dark chocolate and lots of peanut butter by the spoonful) so I needed something like a veggie packed dip to tide me over until dinner time. I know the color of the dip can be a bit creepy if you don’t like green things, but just close your eyes and eat it, right? Also, this dip totally doesn’t have a strong asparagus taste, so if you aren’t a huge fan, give it a go anyway! I ate mine hot and with these amazing crackers, but you can totally serve it cold and with tortilla chips, if that is your style.
Ok, thanks for listening to me ramble about my spazo snacking habits. Make this for Friday happy hour and pour yourself a glass of wine, you deserve it, right?Print
- 1 cup asparagus spears (I used frozen asparagus and cooked it for about 3 minutes, chopped and steamed)
- 1 cup spinach
- 1 glove garlic
- 1 cup cashews (soaked overnight and drained)
- 1/4 cup water
- 1/3 -1/2 cup nutritional yeast
- 1/2 teaspoon onion powder
- 1 1/4 teaspoons smoked paprika
- 1/2 teaspoon ancho chili powder (or regular chili powder)
- 1 teaspoon sea salt
- Combine all ingredients in the bowl of a food processor. Blend on low for 20-30 seconds, or until all ingredients are blended. If needed, add in water by the tablespoon to thin out mixture. Serve warm with crackers or chips.
- Store in a sealed container in the refrigerator for up to 5 days.