Spinach Artichoke Dip

Creamy and savory spinach artichoke dip has been a classic for years, it’s never gone out of style. It’s always comforting, but not always been the healthiest option. This cleaned up version is just as creamy and savory and adds some nutritional benefit. Using fresh frozen artichokes is a better option and eliminates any undesirable seed oils, which you will find with the marinated variety. And they taste cleaner, too. You can either quickly defrost in the microwave, then chop to desired size, or leave them out at room temperature before beginning to prepare.

You can transfer to the baking dish and refrigerate until right before you’re going to bake and serve. It’s best served right out of the oven. Re-heating causes the fats to separate and creates an oily consistency, so fair warning.

I love to serve with grain free crackers and pita chips. Or the Siete tortilla chips which are also grain free.

Living Delish & Nutrish: Tina Wells

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Spinach Artichoke Dip

Prep time: 20 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 35 M

Ingredients

• 1 teaspoon olive oil or avocado oil
• 1/2 medium-sized yellow or sweet onion, diced
• 3 garlic cloves, minced
• 2 cups frozen chopped organic spinach, measured frozen
• 4 ounces ( about half of 8 ounce bag) frozen organic artichokes, chopped
• 1 15 ounce can coconut cream, drained of liquid (chilling helps to create separation)
• 1/2 cup avocado oil mayonnaise
• Zest of half fresh lemon
• 1 half fresh lemon, juiced
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt or kosher salt
• fresh basil for topping, if desired

Method

1. Defrost the artichokes in advance or in the microwave, and chop into 1 inch pieces. Set aside.
2. Preheat oven to 375ºF.
3. In a large skillet, heat the olive or avocado oil and sauté the onion on medium heat until lightly caramelized. About 5 minutes.
4. Add the minced garlic toand stir until fragrant.
5. Add the frozen spinach and artichokes. Cook on medium heat until the spinach is defrosted and most of the liquid has evaporated.
6. Add the mayonnaise and coconut cream solids, and stir to combine. Remove from heat. Stir in nutritional yeast, lemon zest and juice, and season with salt.
7. Transfer to a prepared 8"X8" size casserole or baking dish (approximate size for about 1" depth of dip).
8. Bake for 122 to 15 minutes until bubbly around edges. Serve immediately.
9. This can be prepared and refrigerated without baking. Then bake before serving. You may need to increase baking time if baking from refrigerated.
10. Serve with grain free crackers or grain free tortilla chips.

https://www.livingdelishandnutrish.com/recipe/spinach-artichoke-dip

©Tina Wells Luxury Brands, LLC

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