Yet another recipe from Juli over at PaleOMG. And honestly, I didn’t really deviate at all, except I use a Blendtec instead of a food processor and I blend mine instead of mixing it so it’s less chunky and more creamy. It’s really good with tortilla chips, but that’s totally not paleo so don’t do that! I did, but it was Super Bowl so whatever. Give me a break. You could dip it with sweet potato chips too, or maybe even carrot sticks. Maybe.
Creamy Spinach Artichoke Dip
Yield:
6
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Ingredients
- 2 cans Artichoke Hearts, 14oz, drained
- 16 oz Frozen Spinach
- 1 cup Cashews, roasted and unsalted
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tsp Sea Salt
- ½ tsp Fresh Ground Black Pepper
- ¼ tsp Cayenne Pepper
Instructions
- Add the frozen spinach and artichokes to large saucepan over medium heat and sprinkle with a little of salt. Cook until the spinach is thawed and everything is all hot. No need to boil it or anything.
- Place cashews in your Blendetc/Vitamix or food processor. Grind until your cashews become a flour (make sure it's finely ground or you'll have chunks of cashews in your dip) then begin to pour in your olive oil until you get a creamy consistency, like a really creamy cashew butter.
- When the spinach is completely thawed and it’s all good and hot, drain the excess water from your saucepan, and add spinach and artichoke to the Blendtec/food processor.
- Add the garlic powder, onion powder, basil, salt, pepper, and cayenne to the artichokes.
- Pulse everything a few times to get it combined and a little chopped up. This doesn't take much, you don't want a puree!
- Pour into a bowl and amaze your friends and family with the dairy-free artichoke/spinach dip ever!
Nutrition Information
Yield 6Amount Per Serving Calories 240Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 648mgCarbohydrates 21gFiber 8gSugar 2gProtein 9g
Nutrition is calculated by a third party and may not be 100% accurate
Mae Beigh
Monday 27th of July 2015
Raw Jicama Chips...no baking nor dehydrating necessary! You get all the crunch and the salt (and/or spicyness) WITHOUT the potato or corn. Now that's Paleo!
Simply cut your jicama into thin, tortilla chip-shaped pieces (little, rounded triangles), toss 'em in a resealable bag with sea salt, a bit of lemon or lime juice (I use ginger juice), and/or chili pepper (or any other flavor/spice you desire), and serve 'em chilled or warmed along side this fantabulous dip. Can you say, "Yum!"?
Two caveats: Lee over at Veggie-Quest.com tells you how to get a full bag of chips out of one jicama, and if you want your chips served warm, use a steamer basket not a microwave oven. Because micro waves are molecular-bond disruptors, they're definitely NOT paleo, and they'll make your chips too hot, too sweet & too mushy. AKA, not very chip-like at all :-/
--Mae, OTP in the ATL JUL/27/2015
Cheryl
Thursday 9th of July 2015
plantain chips!
Calista Carlson
Tuesday 3rd of March 2015
Do you have to use cashew flour? Do you think I could use some coconut flour, or will it not get the same consistency? I'm new to the whole Paleo/Whole30 (Day 2) so I'm still learning how all of these ingredients work! Thanks!
nicole
Wednesday 25th of February 2015
Will and nuts work? I'm allergic to cashews ;(
Kendra Benson
Wednesday 25th of February 2015
Cashews are a little different than most other nuts in that they completely break down and provide a really creamy (vs. gritty/grainy) texture. I have not tried this with any other nuts for that purpose. Unfortunately, I'm not sure of a suitable replacement.
Jill Johnson
Monday 6th of October 2014
Do you think fresh spinach would work?
Kendra Benson
Friday 10th of October 2014
I'm sure it would, I haven't tried it yet though. I'm not sure of the exact measurement either.