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Wednesday, August 10, 2022

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Spinach & Artichoke Dip - (Two ways)
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Spinach & Artichoke Dip - (Two ways)

Recipe adapted from:  PaleOMG

Prep time: 10 mins
Total time: 10 mins
Serves: 2-4

 

Ingredients
Version 1 – no cheese
2 (14oz) cans artichoke  hearts in brine, drained & chopped
16oz frozen spinach
1 cup cashews, roasted & unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper

Instructions
Version 1: Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt. Place cashews in food processor or blender and grind until cashews become a flour, then begin to pour in olive oil until creamy. (Like a super creamy cashew butter.)

Once spinach is completely thawed and warm, drain the excess water from the pan and add spinach and artichoke to a large bowl. Add creamy cashews and seasonings to bowl and mix thoroughly.

Version 2: Follow all steps above. Add 2 oz room temperature goat cheese to your cashews, spinach and artichoke mixture. Mix well to combine. Serve with sweet potato chips or veggies.

NOTE: Please click the link following this article to download (and print) a PDF of this recipe.

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