YOUR HEALTHY PLATE: Spinach and Artichoke Dip

Here’s a vegan version of an artichoke dip you may have made once upon a time. Except instead of mayo and parmesan cheese, this one is filled with cashews, spinach, and olive oil. It tastes delicious — I should know since I ate half the bowl last week!

Thank you to paleomg.com for inspired innovation.
  • 1 can artichoke hearts, drained and chopped
  • 10 oz. frozen chopped spinach
  • 1 c. roasted, unsalted cashews
  • 2-3 Tbsp. olive oil
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. basil
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
Place spinach and artichokes in a saucepan and turn the heat to medium. Sprinkle with a dash of salt.
Grind the cashews to a flour in a food processor. Then add oil gradually until the flour turns into a creamy cashew butter.
Once spinach has thawed completely and the spinach-artichoke mixture is thoroughly warmed, drain, place in bowl, add cashew butter and seasonings, and mix thoroughly.
Serve with veggies, or spoon over baked potatoes and pop in the oven for a few minutes until the filling starts to bubble. Mary’s Gone Crackers would also be especially good with this. Serves 4-6, and is easily doubled.

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