Here’s a delish and dairy free Hot Spinach Artichoke Dip recipe just in time for Super Bowl Sunday! It is dairy free, creamy and “cheesy”. Take it to your next shindig. It is the best ever! Serve it with crudites like carrots, red peppers, and healthy chips for dipping. I made my own baked chips using almond flour grain free tortillas cut into wedges and baked in the oven to crisp them up. Brown rice wraps work well also. Use your favorite or what works for you. You will need to soak some cashews for 2 hours before assembling the dip. This makes it very creamy!

Hot Spinach Artichoke Dip

Preheat your oven to 350º degrees F. Grease a 1.25 quart baking dish lightly with olive oil.

Ingredients:

1 – 11 oz. container of Fresh Spinach

1 – 14 oz. can of quartered Artichoke Hearts, drained (I used Native Forest)

1 Cup of Raw Cashews, soaked 2 hours in water at room temperature

1/2 Cup of Quality Mayonnaise (I like Avocado Oil Mayo)

2 Tablespoons of Nutritional Yeast (this makes it cheesy and is a good source of B vitamins too. Read more about the benefits here.

2 Tablespoons of Fresh Squeezed Lemon Juice

2 Tablespoons of Garlic Olive Oil or 2 cloves of minced garlic and olive oil)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Onion Powder

Directions: In a skillet, cook your spinach with the olive oil and a large pinch of sea salt. Set aside. In a food processor with a blade attachment, add the cashews, artichoke hearts, lemon juice, onion powder, sea salt, nutritional yeast, honey, and mayonnaise. Blend until the cashews are very smooth. Add in the cooked spinach and pulse just until it is broken up but not completely mixed in. It takes five or six pulses. You should still see the creamy dip and the spinach should stand out. Think marbled effect.

Spoon the mixture into your prepared baking dish, and bake in the oven for 25 minutes.

Remove from the oven, and serve with your accompaniments of choice!

Assemble this ahead of time, then just bake on game day!

Happy Eating!