This dairy-free and paleo spinach and artichoke dip is just as creamy, flavorful, and easy-to-make as its cheese-rich original. It’s a guaranteed crowd favorite!
Cashews work their magic again in this recipe to create that rich, luscious background texture. This recipe combines potent detox and epigenetic superfoods like garlic and onion with folate-rich spinach and artichokes. Cynarin, a phytonutrient in artichokes, stimulates bile flow for enhanced absorption of fat-soluble nutrients like vitamins A, E, K and beta-carotene. Healthy bile flow also helps to eliminate toxins and excess cholesterol, helps balance hormones, and supports a healthy microbiome.
Give it a try! You won’t be disappointed.
Adapted from: Lisa Bryan – Downshiftology.com
Baked Spinach and Artichoke Dip
Ingredients
- 1 cup raw cashews soaked overnight
- 1/2 cup Mayonnaise we like Just Mayo or Primal Kitchen brands
- 2/3 cup Water
- 16 ounces frozen spinach thawed and drained
- 1 can artichoke hearts chopped and drained
- 1/3 cup onions finely chopped
- 4 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, until creamy.
- Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.
- Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with cucumber slices or other crunchy vegetables.