Tuesday, January 29, 2013

{Paleo} Spinach + Artichoke Dip

Happy Tuesday friends! 

I am still getting back in the swing of things this week after having friends in town this weekend. We had a great time together, and I'll be sharing some photos later on this week. Today, I wanted to share the recipe for a little snack I made for their visit. Now that I'm finished with the Sugar Detox, I'm going back to just eating Paleo most of the time, with a few indulgences here and there (which I may or may not have gone a little overboard with this weekend in the form of wine and chocolate chip cookie dough...whoops). I wanted to make a snack for us to enjoy that would be a little healthier but still delicious.


Enter this Spinach and Artichoke Dip. Ever since starting to eat Paleo last year, I have been a huge fan of the blog PaleOMG. Her recipes are delicious and she's hilarious, so it's definitely a go-to resource for me when I'm looking for some kitchen inspiration. I stumbled upon her recipe for Spinach Artichoke dip awhile ago, and I was eager to give it a try. She gives two options for the recipe; one is strict Paleo/dairy-free, while the second version includes goat cheese (which is not technically Paleo, but oh well). I love goat cheese so I decided to go with the second option, and it turned out great! The dip tastes great warm, but it's also great cold and can be made ahead of time for a party. I originally served the dip with Terra Sweet Potato chips, and they tasted great together. However, it can also be served with any sort of crackers/veggies that you'd like. 


Spinach and Artichoke Dip (two ways!)
Recipe Source: PaleOMG
Prep time: 
Total time: 
Serves: 2-4
Ingredients
Version 1 (no cheese)

2 (14oz) cans artichoke hearts (mine were in brine), chopped
16oz frozen spinach
1 cup cashews, roasted and unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Version 2 (with cheese)
all of the ingredients above
2 ounces goat cheese at room temperature
Instructions
For Version 1:
  1. Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
  2. While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
  3. Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
  4. Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  5. Add your creamy cashews and seasons to the bowl and mix thoroughly.
  6. Serve with sweet potato chips or veggies!
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.
  3. Serve with sweet potato chips or veggies!

This would be the perfect thing to make for the Super Bowl this weekend (aka the Beyonce concert/four hours of hopefully awesome commercials), as it just tastes like normal delicious Spinach Artichoke dip, yet it's not loaded up with preservatives/excess fat. It's definitely going to be a staple when I entertain in the future! Xoxo

11 comments:

  1. Oh goodness how tasty! My mouth is watering!

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  2. OH yum!!! I hope this is what you're making for Sunday!!

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  6. OH MY WORD! These sound amazing! I will definitely have to try this.

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