So a couple weeks ago, I told you about a wonderful Paleo spinach artichoke dip that Juli from PaleOMG created and my variation of it. It is wonderful- you really should check it out! I liked it so much, that I decided to use it to stuff chicken and turn it into a meal! It IS wonderful goodness!
Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!
I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:
Spinach Artichoke Dip
Version 1 (no cheese)
1 1/2 (14oz) cans artichoke hearts, chopped
2 (6 oz) bags of baby spinach
2 tablespoons bacon fat
2-3 tablespoons coconut oil
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
a dash of cayenne pepper*
Version 2 (with cheese)
all of the ingredients above
2 ounces goat cheese at room temperature
For Version 1:
Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
While all this is going on, make you cashew butter in your food processor.
Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
I don’t normally post salad recipes. I think they are usually pretty basic and most people already have their favorites, but I LOVE this salad. I mean, I have been eating about 2 a day for the last few days. On Day 2 on my Sugar Detox when a craving hit, I decided to load myself up with some (good) carbs. I basically threw anything that sounded good and I had on hand into a salad. It definitely curbed my craving!
2 cups baby spinach
1 hard-boiled egg, sliced
4-5 artichoke hearts
1-2 tablespoons sun-dried tomatoes
Place spinach in a salad bowl
Top with all other ingredients
Eat and Be Merry
*Vinaigrette Dressing: 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon sea salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder