Creamy Spinach Artichoke Dip

To get Maria Makes updates delivered to your inbox, subscribe via email here.

IMG_6939.jpg

I've never done much cooking with artichokes, but I don't have a reason for it, except that I haven't... so I don't think of them!  My friend Debbie makes this AWESOME Martha Stewart recipe for Artichoke Dip with Fontina.  I was seriously eating this stuff with a spoon when she made it.  Always in need of healthy party food ideas, I decided to recreate this dip to be Whole30 friendly -- sadly, those big melty globs of fontina gots to go!

Ever since trying Plaid and Paleo's Buffalo Ranch Dip, I've been obsessed with finding new ways to use cashew cream.  And I think this Creamy Spinach Artichoke dip is the perfect place to start!

Creamy Spinach Artichoke Dip

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]

IMG_6927.jpg

Ingredients:

2 Tbsp olive oil

1/2 medium sweet onion, finely chopped

4 cloves garlic, minced

2 14oz cans artichoke hearts, chopped (or this huge jar from Sam's Club)

16oz frozen spinach (I use steam-in-bag)

1/4 cup white grape juice or bone broth (or white wine, if you so choose)

2 tsp apple cider vinegar

1 tsp sea salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 cup raw cashews

1/2 cup homemade mayonnaise

1/4 cup chopped fresh parsley

Juice of 1/2 lemon

 

Instructions:

  1. Boil cashews in 2 cups of water for 20 minutes, then, using an immersion blender, blend the cashews with 1/2 cup of the cooking liquid until smooth.
  2. While the cashews are cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat.  Add onions and cook for about five minutes or until they start to get translucent.
  3. Add garlic and cook for another minute, until fragrant.
  4. While the onions and garlic cook, roughly chop your artichoke hearts and cook your spinach (microwave is easiest)!  Add both to the skillet and give everything a minute to heat up.
  5. Season with cayenne pepper, salt, and pepper, then add grape juice and vinegar and allow to cook for 3-5 minutes, until the liquid has cooked out.
  6. Stir in cashew cream, mayonnaise, fresh parsley, and lemon juice.
  7. Allow to heat through, then serve with veggies or dippers of your choice!  It pairs wonderfully with mini sweet peppers.

SERVING OPTIONS:

  • Transfer dip to a mini-crock pot to keep warm.
  • Transfer dip to a greased casserole dish, bake for 10 minutes at 375, then broil for 5 minutes.
  • Serve over chicken breasts or in my Spinach Artichoke Chicken Casserole!
Print Friendly and PDF
In Tags,