Recipe: Spinach and Artichoke Dip (NonDairy)

P3 and P4 LegalEver try a recipe which you just know can’t be any good, but you are willing to give it a try anyway because you know it’s good for you, in fact, better for you than most other things … and then you are SHOCKED because it’s way better than you dreamed of?

This is one of those recipes.

Who knew cashews could taste like cheese?

If you did know this, then how come you haven’t said anything, like yelled it from the mountaintops that roasted and unsalted cashews are an awesome sub for cheese in dishes that require heat (temperature)?

I made this, and as per usual had my family taste test, and not one of them believed that it was non-dairy, and we are all spinach and artichoke dip FIENDS.  The taste is extremely awesome, and remarkably like any restaurant dip you could choose.  YUM YUM!!!

I will be tweaking this recipe in the future, I feel like it needs a bit of onion, and something else I haven’t quite landed on as of yet … so stay tuned.  I will post an announcement in The Biz Buzz newsletter when I do.

By the way, I have considered this a P4 meal because cashews are more of a legume than a nut, so are pretty starchy.  I had to play with the numbers in order to make it fit as a “high fat” recipe.  However, it is not KETOGENIC HIGH FAT.

Enjoy!

SpinachArtichokeDip-NonDairy500

Spinach Artichoke Dip (Non-Dairy)
4 servings

10 minutes prep
20 minutes start to finish

6 tbsp evoo (divided 3 and 3)
16 oz frozen chopped spinach
2 cans of quartered artichoke hearts in brine (drained), chopped
1 cup of unsalted roasted cashews
1 tbsp garlic powder
1 tsp onion powder
1 tsp dried basil
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

Heat 3 tbsp evoo in a large pot over medium heat.  Add frozen chopped spinach and chopped artichoke hearts to sauce pan and slowly heat.

While that is heating up, put cashews into a food processor.  Grind until a fine powder.  Slowly add the 3 tbsp of evoo until a creamy consistency occurs, similar to cashew butter (in fact, that is what it is!), set aside.

Mix all spices together in a small bowl and blend well.

The spinach and artichoke mixture on the stove should be well heated by now … check it, if it’s very watery, please try to drain it a bit, if not, then place in a large bowl.  Throw the spices on the spinach and artichoke mixture, mix well.  Now mix the cashew butter over that, mix well and serve.

Enjoy!

Entire Recipe:

1739 Calories
146g Fat (71% calories from fat)
42g Protein
91g Carbohydrate; 28g Dietary Fiber
0mg Cholesterol; 1462mg Sodium; 3021mg Potassium

Per Serving:

435 Calories
37g Fat (71% calories from fat)
11g Protein
23g Carbohydrate; 7g Dietary Fiber
0mg Cholesterol; 365mg Sodium; 755mg Potassium

Serving Idea:  Blue organic chips, or various veggies would work with this dip.  Best served warm and can be a great side dish for a meal.

Note:  The sodium counts may be a little off.  I drained the artichokes so most of the salt was in the brine, however, I honored the counts on the label.

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2 Comments on Recipe: Spinach and Artichoke Dip (NonDairy)

  1. mzbehaven1 says:

    Biz…I was wondering about the P2 recipes that call for either Melba or grissini bread stick…what is an acceptable replacement for that? I am going to start “the juice” again and would love to know.
    Thanks!

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