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Paleo Spinach Artichoke Dip

Shannon Hussey

I absolutely love Spinach Artichoke dip but hate the way I feel afterwards. I always used to say how some meals would make me feel like a trash can afterwards and this is one of them. So good going in but would just sit in my tummy and make me sick. If you have ever made the traditional Spinach Artichoke recipe then you know why you feel so bad after over indulging - a couple sticks of butter here, a few bags of cheese there and a loaf of bread to transport it.

Thankfully, bone broth, cashews, and some avocado based mayo do a great job of creating a delicious dip that taste pretty darn similar to the regular version. I prefer my version because I feel better after eating it and love fueling my body with nutrition to help me get through the days. Having two kids under the age of five I need all of the help I can get - feel me?!?

This dip is:

Dairy Free

Gluten Free

Grain Free

Paleo

Loaded with greens

Healthy fats

Protein

Collagen

and perfect for that Super Bowl party you are going to!

Spinach Artichoke Dip

INGREDIENTS

  • 3 cups of salted cashews (preferably soaked overnight or at least 1 hour)

  • 1+ cup of bone broth (I prefer Bonafide Provisions beef)

  • 1 T tamari

  • 2 T lemon juice

  • 1 tsp sriracha

  • lots and lost of seal salt, black pepper, and garlic powder (you can also use freshly minced garlic if you prefer)

  • 16 oz bag of frozen chopped spinach that has been unthawed and drained (important to remove all excess water)

  • 12 oz can of artichoke hearts, drained and roughly chopped

  • 12 oz jar of avocado mayo (I prefer Primal Kitchen Foods brand)

DIRECTIONS:

  1. Drain & discard the water from the cashews. Place them in a high speed blender or food processor.

  2. Add in the avocado mayo, bone broth, tamari, lemon juice, sriracha, sea salt, pepper, and garlic powder. Blend on high until smooth.

  3. Taste mixture and add more seasoning as needed. It takes A LOT of garlic powder and sea salt so just keep adding!

  4. Make sure the spinach has all excess water removed and add to the cashew puree. Add in the artichokes and stir with a large spoon until well incorporated.

  5. Bake in the oven at 325 degrees for 20-25 minutes. Do not over bake as it will start to dry out. You could also choose to heat in a saucepan on medium to low heat via a stovetop.

  6. Serve with your favorite tortilla chips (I love Siete Brand if you are Grain Free/ Paleo), endive, sliced peppers or even a gluten free baguette.