Updated: Spinach and Artichoke Dip

spinach artichokeI had the opportunity to make this dip again for a family gathering on Memorial Day.  I made some modifications to the recipe and while everyone loved the old version, they all thought this was even better.  Rave reviews are music to my ears.

Here’s the updated recipe:

  • 2 (14 oz) cans artichoke hearts, chopped
  • 10 oz organic frozen spinach (any size up to 16 oz works)
  • 1 cup cashews (this time I used 8 oz of cashew butter from Whole Foods)
  • 2 tablespoons olive oil (don’t need this if you use cashew butter)
  • 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
  • entire recipe of paleo mayo (see link for recipe)
  • 1 cup Parmesan cheese
  1. Preheat oven to 350 degrees and grease a baking dish with coconut oil.
  2. Thaw spinach and press in a colander with a spoon or use paper towels to squeeze out most of the water.
  3. If using cashew butter, warm up in the microwave a minute or two so it’s easier to mix.  If using raw cashews, 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. Put the artichoke hearts, spinach, cashew butter, seasonings, mayo, and Parmesan cheese into a large mixing bowl.
  5. Mix well and spoon into baking dish.
  6. Bake for 30 min until hot and bubbly.
  7. Serve with chips of your choice.

The extra mayo and Parmesan cheese made a creamier consistency that was easier to dip.

I am grateful each day for wellness, happiness and the opportunity to share with you.