Work with me Recipe creations / Brand Ambassador- I love working with people who share the same passion for nutritional medicine as myself. I’m open to all opportunities such as product sampling, and developing recipes, & promoting through social media.

Follow me on instagram


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!

Post a Comment