Artichoke Spinach Dip, Dairy-Free & Delicious

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Creamy, delicious artichoke spinach dip, without the bad stuff via @cookthisgetlaid

Creamy, delicious artichoke spinach dip, without the bad stuff. via @cookthisgetlaid

Artichoke spinach dip is one of those creations that doesn’t last long, and especially a Superbowl party. There’s good reason to go crazy over it. It’s creamy, slightly salty, rich and all about comfort. Don’t let the spinach and artichoke fool you into thinking this is healthy, it’s full of parmesan, cream cheese, mayonnaise and sour cream. I lovingly refer to it as the dip that stays on your hips.

So when I see this on a buffet table, I gather all inner strength and limit myself to one or two bites. Especially when it’s hot out of the oven. That bubbly cheesy flavor makes life good, even if for a bite. But I am also mindful of my waistline. And if you’re unsure of why this is important, it’s because I am a woman, and this is a blog about cooking for your woman. We watch our weight, or at least like to pretend that we do. And we love it when our beloveds turn our OCD into something useful. Which is my rework of this classic recipe: a completely dairy-free, delicious version of a traditional spinach artichoke dip.

Please, please, please do not mention anything about making food to help her lose weight. That is a road you should not travel, and any mention like this will result in this response, “So you think I’m fat?” And the recovery will not end well for you. Just make the recipe for her and don’t say another word. If she says it’s unhealthy, lightly correct her and say, “Baby, it’s not. I found it on a blog that shows men how to cook healthy meals for their loved ones. And I’m making an effort to eat better too. So take this tortilla chip/cucumber/carrot and dig in.” 

What is my substitute for the traditional pound of dairy in the dip? Cashew cream. What the hell is cashew cream, you ask? It’s one of the best substitutes for any dairy in recipes. I soak cashews for about two hours in water, then place them in a blender (preferably a Vita Mix, Ninja, a hand immersion blender or high quality blender) with one cup of cashews, and 3/4 cup of water until smooth. These whirred around for about 90 seconds in my Vita Mix. What you get is a creamy, smooth cheese texture that can add to your recipes without the bad fat and really nice flavor. And its far cheaper than the traditional one.

Still uncertain that she’ll be grateful for a recipe like this?  I’m sure the women will speak up in the comments section and convince you otherwise.

The dip inspiration comes from the amazing Paleo Spirit blog. I tested three different recipes and made a few adjustments. She deserves all of the credit.

Artichoke Spinach Dip, Dairy-less and Delicious

This doesn’t even go in the oven. You make it on the stove top and watch all the ingredients come together. Serves 10.

  • 2 cups ounces of frozen spinach, defrosted (fresh spinach doesn’t seem to work in this recipe, with the wrong consistency and a color that resembles baby poo)
  • 2 cups of canned artichoke hearts, roughly chopped (frozen artichokes turn a color I don’t like)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves chopped garlic
  • 4 turns of Trader Joe’s Garlic salt (or just use 1 teaspoon sea salt and 1/2 teaspoon garlic powder)
  • black pepper to taste
  • 1 tablespoon of lemon juice
  • 1 cup of cashew cream (but add more if you like creamy, less if you don’t)

Here’s the best way to start, defrost the spinach in a strainer. Once it’s done, place it between your palms and squeeze out the excess water. Set aside.

Use a medium heat to warm your pan, then add olive oil and onions until they are translucent, about 10 minutes. Add garlic and push around the pan for 10 seconds. Throw in the artichokes and spices and sauté for about 5 minutes. Add the spinach and lemon, stir until well combined. And then add only half of the cashew cream. This is where you can make it creamy if you prefer, or not. I threw in a full cup, and that was to my liking.

I then took half of the dip and threw it back into the blender for about 15 seconds or until smooth. Then added it back into the pan.

When it’s hot, it’s ready.

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in Appetizers, CTGL Tip, Gluten-free, Late Night Snack. Bookmark the permalink.

2 Responses to Artichoke Spinach Dip, Dairy-Free & Delicious

  1. Sounds great. I would personally change the garlic salt for real garlic and Himalayan Sea Salt but that’s just me.

  2. Pingback: Perfect Ideas for Valentine’s Day | Cook This…Get Laid