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Vegan & Paleo Spinach Artichoke Dip

Cierra & Sadira
A plant based alternative to your favorite dipping sauce!
Print Recipe
Prep Time 37 minutes
Cook Time 15 minutes
Total Time 52 minutes
Course Side Dish, Snack
Cuisine American

Ingredients
  

Cream Base:

  • 1 1/2 C. Cashews soaked
  • 2 Garlic Bulbs
  • 2-3 Tbsp. Lemon Juice
  • 1/2 C. Water
  • 1/4 C. Avocado Oil
  • 1 tsp. Onion Powder
  • 1/2 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • salt to taste
  • pepper to taste

Spinach and Artichoke Saute:

  • 1 Medium Yellow Onion sliced
  • 2 cloves Garlic
  • 12 oz. Fresh Spinach roughly chopped
  • 14 oz. can Artichokes roughly chopped
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • To make the cream base, start by cutting the garlic bulbs in half and adding a teaspoon to each half. Place on a baking sheet and roast garlic in the oven for 30-35 minutes.
  • Once your garlic is out of the oven and cooled down peel the soft cloves away from the skins and combine remaining ingredients in a blender and blend until you have a creamy consistency. Be sure to rinse your soaked cashews before adding to the blender. Set aside.
  • For the veggies, heat a teaspoon of oil to a skillet and saute the onion until it is translucent over medium heat. About 2-5 minutes.
  • Add your garlic and saute for an additional 2 minutes or until the garlic becomes fragrent.
  • Add your artichoke hearts and spinach and cook until your spinach has reduced in size to half.
  • Combine the creamy base mixture and sauted veggies into a pan. Bake in the oven for 10-15 minutes or until you have formed a nice brown color to the top.
  • Serve with your favorite veggies and paleo chips and you're good to go.
Keyword artichoke, cashews, paleo, plantbased, spinach, vegan