Spinach Artichoke Dip

spinach-artichoke-dipSo, I am totally not a sports person, but I know many people are and therefore, many people may be looking for Super Bowl recipes (to be honest, I didn’t even know what teams were playing until I asked my husband this week). This recipe fits the bill and is a great appetizer any other time too. But, for all you folks going to Super Bowl parties or hosting one yourself, make this dip recipe to share! It is incredible and a healthified version of the classic.

You’ll first need to make a batch of almond “cream cheese,” which is super easy, but does involve soaking the almonds overnight (unless you buy sprouted almonds, then you can just skip to soaking them in boiling water to remove the skins). I have made this almond cream cheese other times too and it is so good, even on its own.

Even though this dip is a healthy twist on the original, it’s still hard to stop going back for more! It’s pretty much been my lunch (along with some added protein) everyday since making it. That’s okay, right?

Cheers and enjoy!

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Ingredients:

  • 1 batch homemade almond cream cheese (visit HERE for recipe)
  • 1 Tbsp extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 1 large clove garlic, minced
  • 1 13.5 oz can quartered artichoke hearts, roughly chopped
  • 1.5 Tbsp fresh lemon juice
  • 1/2 cup full-fat coconut milk (I like and used this brand)
  • 1/2 tsp paprika
  • Sea salt and black pepper to taste
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • 5 oz clamshell fresh spinach, roughly chopped
  • Optional: 3 Tbsp fresh raw Parmesan, if tolerated (can also replace with nutritional yeast to yield a cheesy flavor)

Directions:

  1. Heat oil in a large pan over medium heat. Add the onion and garlic and sauté a few minutes, until softened. Then, add the chopped artichoke hearts and sauté about five minutes more.
  2. Turn the heat to medium-low and add the fresh lemon juice, coconut milk, almond cream cheese, paprika, cayenne, nutmeg, sea salt and black pepper. Stir well and let cook down a few minutes.
  3. Then, add in the chopped spinach and stir well. Let cook down a couple minutes or until softened and wilted a bit. Lastly, turn heat to low and mix in Parmesan, if using (or nutritional yeast, if using). Taste and add more sea salt and black pepper, if desired.
  4. Serve warm with vegetable slices, plantain chips, or good-quality sweet potato chips (this brand is my favorite). You can even find good-quality regular potato chips made with avocado, olive or coconut oil, which are also good options if you eat and tolerate white potatoes.

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