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I've never done much cooking with artichokes, but I don't have a reason for it, except that I haven't... so I don't think of them! My friend Debbie makes this AWESOME Martha Stewart recipe for Artichoke Dip with Fontina. I was seriously eating this stuff with a spoon when she made it. Always in need of healthy party food ideas, I decided to recreate this dip to be Whole30 friendly -- sadly, those big melty globs of fontina gots to go!
Ever since trying Plaid and Paleo's Buffalo Ranch Dip, I've been obsessed with finding new ways to use cashew cream. And I think this Creamy Spinach Artichoke dip is the perfect place to start!
Creamy Spinach Artichoke Dip
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
2 Tbsp olive oil
1/2 medium sweet onion, finely chopped
4 cloves garlic, minced
2 14oz cans artichoke hearts, chopped (or this huge jar from Sam's Club)
16oz frozen spinach (I use steam-in-bag)
1/4 cup white grape juice or bone broth (or white wine, if you so choose)
2 tsp apple cider vinegar
1 tsp sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup raw cashews
1/2 cup homemade mayonnaise
1/4 cup chopped fresh parsley
Juice of 1/2 lemon
- Boil cashews in 2 cups of water for 20 minutes, then, using an immersion blender, blend the cashews with 1/2 cup of the cooking liquid until smooth.
- While the cashews are cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onions and cook for about five minutes or until they start to get translucent.
- Add garlic and cook for another minute, until fragrant.
- While the onions and garlic cook, roughly chop your artichoke hearts and cook your spinach (microwave is easiest)! Add both to the skillet and give everything a minute to heat up.
- Season with cayenne pepper, salt, and pepper, then add grape juice and vinegar and allow to cook for 3-5 minutes, until the liquid has cooked out.
- Stir in cashew cream, mayonnaise, fresh parsley, and lemon juice.
- Allow to heat through, then serve with veggies or dippers of your choice! It pairs wonderfully with mini sweet peppers.
- Transfer dip to a mini-crock pot to keep warm.
- Transfer dip to a greased casserole dish, bake for 10 minutes at 375, then broil for 5 minutes.
- Serve over chicken breasts or in my Spinach Artichoke Chicken Casserole!