Spinach & Artichoke Dip
Spinach & Artichoke Dip
It’s finally starting to feel like fall & football season is in full swing!
I personally can not say I am a big football fan but my boyfriend sure is. Sundays usually consist of staying home all day, watching the games, & relaxing. I find myself “relaxing” in the kitchen where I love to be playing around with endless amounts of new recipes. With football season in full swing, I’ve been on a mission to re-create the classic game day pick foods to become more healthy and wholesome.
Spinach & Artichoke Dip is a football party classic. Whenever we go over a friends house to watch a game, there is almost always spinach and artichoke dip. Seriously though, who doesn’t love spinach and artichoke dip? Thick, creamy, cheesy, salty… what is there not to love?
I decided to re-create this classic recipe to be gluten-free, vegan, & paleo friendly! I shared this with my family and friends and at first, they had no idea it was dairy free.
Surprise your friends and family with my twist on Spinach & Artichoke Dip.
You will need:
12-14 ounces of artichoke hearts, rinsed and dried
5-6 handfuls of spinach
1 1/4 cup raw cashews (soaked overnight then rinsed)
2 tbsp olive oil or ghee
6 cloves of garlic minced
1/2 sweet onion chopped
1 shallot chopped
1 1/2 cup of cashew or oat milk
5 tbsp nutritional yeast
1/2 tsp pink Himalayan salt
1/2 tsp black pepper
Optional: 1 tbsp ground cashews (to substitute parmesan)
To make:
Preheat oven to 350 degrees.
1. In a dutch oven, Saute onions till translucent. Then all garlic & shallots sauteeing 2 minutes more on low.
2. Soak cashews overnight, or in warm water for 2 hours. Rinse them and drain them.
3. Add cashews to a blender with nutritional yeast, cashew or oat milk, salt, pepper, & 1 spoonful of garlic & onion mix. Blend until smooth.
4. Add spinach & artichokes to the pot with the onion & garlic mix. Sautee until spinach shrinks.
5. Add mixture from the blender to the dutch oven. Mix everything together. Taste & add additional salt and pepper if needed. Then transfer dutch oven into the oven with the lid on and cook 6 minutes to warm.
Serve with crackers, celery, carrots, or your favorite chips!
