Spinach and Artichoke Dip

spinach artichokeWhile out at a restaurant recently, my son tried spinach and artichoke dip and loved it.  He asked if I could make it at home.  Of course I can!

I did a Google search for Paleo spinach and artichoke dip and found one that looked good.  I also looked at conventional dip recipes to see how they were different.  Sometimes the Paleo version of things turn out great, sometimes not so much…  It looked like the cashew nut butter would be a substitute for the cream cheese, Paleo mayo substitutes for regular, I liked the seasonings in the paleo version, and the other main difference was cheese.  The Paleo recipe had a goat cheese version but I don’t usually buy goat cheese.  The conventional recipe called for Parmesan, Romano and mozzarella.  We are fine with a little cheese and I had Parmesan and mozzarella in the fridge.

So my “best of both” recipe looks like this:

  • 2 (14 oz) cans artichoke hearts (mine were not in brine), chopped
  • 10 oz organic frozen spinach (organic only came in 10 oz at my grocery store)
  • 1 cup cashews (mine were roasted and unsalted but I’ve used raw too)
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder (reduce if this is too garlicky for you)
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 heaping tablespoons paleo mayo (I use Well Fed recipe)
  • 1/4 cup Parmesan cheese
  • 1/4 cup mozzarella cheese (or eliminate the mozzarella and use 1/2 cup Parmesan)
  1. Preheat oven to 350 degrees and grease a baking dish with coconut oil.
  2. Add frozen spinach and artichokes to a medium saucepan over medium heat to thaw and warm up.
  3. Place cashews in a food processor and grind until the cashews become a flour then begin to pour in the olive oil until it becomes a creamy consistency.
  4. Placed the warmed up spinach and artichokes into a colander and press with a spatula to drain excess water, place in a large bowl.
  5. Add the creamy cashew, seasonings, mayo, and cheeses to the bowl.
  6. Mix well and spoon into baking dish.
  7. Bake for 25 min until hot and bubbly.
  8. Serve with sweet potato chips or veggies.

We served it with Jackson’s Sweet Potato Chips cooked in Coconut Oil.  The best part?  My son liked it better than the restaurant version.  I love when that happens!