SPINACH AND ARTICHOKE DIP
This Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. It's simple to put together and paleo friendly and Whole30 friendly, though nobody will know this isn't the classic version.
Servings: 4
Ingredients
- 5 oz. frozen spinach thawed
- 1 15 oz. can artichokes
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tbsp extra-virgin olive oil
- 1/4 cup cashew cream*
- 1 tsp garlic powder
- pinch of red pepper flakes
- 1/2 cup cheddar cheese, optional (omit for dairy-free)
- 1/2 tsp Himalayan sea salt more to taste
- 1/2 tso black pepper
- Serve with homemade crackers
Instructions
- In a medium size pot heat oil and garlic.
- over medium-low heat. Once hot, add onion and garlic and cook until softened about 7 minutes.
- Add in salt, black pepper, pepper flakes, artichokes and spinach and cook until heated through, about 2 minutes.
- Remove from heat and stir in cashew cream.
- Remove from heat and add in spices and cashew cream
- Transfer to a high-speed blender and pulse until coursely chopped.
- Taste and adjust spices and salt as desired
- If adding cheese, transfer dip to a oven-safe baking dish, layer with cheese and broil until cheese begins to bubble.
- Serve hot with crackers, tortilla chips and vegetable crudité.
Notes
- To make cashew cream, check out this post.
- This dip can be made up to 1 day ahead of time. Reheat in an oven-safe dish, covered, at 350 degrees until warmed through.
- This recipe was originally published in 2015, and rephotographed and republished in 2019.
Nutrition
Calories: 201kcal | Carbohydrates: 16g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1047mg | Fiber: 8g | Sugar: 5g