I made a sauce a few months ago as an experiment, and the flavor instantly reminded me of spinach artichoke dip! I looooove spinach artichoke dip! I used to make it all the time before dairy became off limits. The recipe I used had 3 or 4 different types of dairy, and dang...it was heavenly! Once I cut out dairy, I used that old recipe and processed soy cheese replacers to make it again. It tasted ok, and nobody guessed it was dairy-free but, the ingredients in soy cream cheese are beyond sketchy. So I don't eat that anymore either. I made another version once upon a time using tofu, and nobody would even eat it. Yeeks. Not tasty. I don't think I've even tried again since then....until now!
I made a few tweaks to my sauce, and used that as the cream that holds the spinach and artichoke together. I decided to throw some bacon and shallots in there as an extra salty, savory touch. You'll never guess the ingredients! It's too good to be true.
This comes together so easily, and it tastes spot-on like my old favorite. The best part of all is that it's just made of vegetables! It's one of those foods that tastes so indulgent, like a "treat," but in actuality it is nourishing and healthy. Eat the whole pan, if you'd like! You can eat this with plantain chips, Siete's cassava tortilla chips, organic corn chips, or even cut up veggies. My friend said "this tastes like it may be healthy, but it's too good to be healthy." Boom! I'm really proud of this recipe, I think everyone will love it!
Creamy Spinach Artichoke Dip
13.5 oz canned artichoke hearts, drained and chopped
5 oz frozen spinach, thawed
4 strips of bacon, diced (optional)
1 shallot, diced
14 oz canned hearts of palm, drained and chopped
1/2c avocado oil
1/2t pepper (omit for AIP)
4 cloves of garlic
1T nutritional yeast
- Preheat the oven to 375.
- Put the chopped artichokes into a medium bowl.
- Place the thawed spinach into a paper towel or tea towel and squeeze as much water out as possible. Then add the drained spinach to the artichokes in the bowl.
- To a small pan, add the chopped bacon. Sauté over medium heat until it begins to get crispy and browned. Once cooked, remove the bacon to the bowl, reserving the bacon fat in the pan. If you're not using the bacon, simply add 1T of oil to a small pan and continue to step 5.
- To the pan, add the shallot. Sauté the shallot until it's translucent, then add the shallot (and any remaining fat) to the bowl.
- In a high power blender, add all remaining ingredients. Blend until the mixture is creamy and smooth.
- Pour the creamy sauce into the bowl, and stir to combine everything evenly. Make sure the spinach gets broken up and evenly distributed.
- Pour the dip into a baking dish, and bake it for 15 minutes. Dip whatever you'd like in the dip, and eat it while it's hot!
Remember, if you decide to take this to your next party, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make this another time!