Your New Party Favorite: Healthy Hot Spinach and Artichoke Dip

Feb 03, 2017 @ Project Juice

As you gear up for this week’s Super Bowl (or any game day really), be sure to add this GUARANTEED party favorite, our take on a healthy hot spinach and artichoke dip.

This dip is deconstructed and recreated with plant-based ingredients that are rich, creamy and packed with nutrients.

The base of this dish is a homemade ‘cheese’ made from cashew. Soaking your cashews for a minimum of 2 hours activates their nutrients and makes them EXTRA creamy for your dip. Cashews are full of good healthy fats that support your brain and are also rich in magnesium, supporting strong bones and optimal nerve function.

Add this snack, Green Pea & Edamame Hummus to your game day menu.

Spinach not only adds a pop of color to this delicious dip, it pumps up the nutrient value in a major way. Spinach is rich in vitamins, A, C and K; minerals iron, magnesium and calcium – supporting all systems of your body.

Your friends and family will not only be impressed by the amount of yum they experience, they will also feel fantastic after digging in. Regardless of what team you’re guests are rooting for, bring them together with this healthy hot spinach and artichoke dip!

DELICIOUS AND HEALTHY HOT SPINACH AND ARTICHOKE DIP

Prep Time: 2 Hours | Cook Time: 23 minutes

Serving Size: 4-6

INGREDIENTS

For the Cashew cheese

2 cups soaked cashews

1 cup filtered water

3 tablespoons lemon, juiced

2 tablespoons of organic extra virgin olive oil

1 teaspoon sea salt

0.5 teaspoon garlic powder

For the Dip

1.5 cups artichoke, roughly chopped

1.5 cups spinach, roughly chopped

½ medium onion, diced

1 teaspoon of sea salt

1.5 teaspoon of garlic powder

0.5 teaspoon black pepper

DIRECTIONS

Soak cashews in water for a minimum of 2 hours.

Preheat oven to 400 degrees

In a blender or large food processor, first add soaked cashews, water, 3 tablespoons of lemon juice, 1/2 teaspoon of garlic powder, 1 teaspoon of sea salt, 2 tablespoons of organic extra virgin olive oil. Blend until very smooth. If you are using a high powdered blender this will only take a minute or two. If you’re using a standard blender or food processor, keep blending until very smooth.

Transfer your cashew cheese from the blender to a large mixing bowl, add roughly chopped artichoke and spinach, diced onion, black pepper, sea salt and garlic powder. Mix very well and pour into oven safe dish.

Bake mixture in an oven safe dish for 20 minutes

To brown the top, turn oven to high broil bake for 3 minutes. Serve in baking dish to keep warm. For dipping, use your favorite gluten-free bread or these organic stone ground blue corn tortilla chips with sprouted amaranth, quinoa and chia seeds. You can find them at your local Trader Joe’s, they are delicious and gluten-free!

Notes:

This cashew cheese recipe is very versatile, double the batch and set half of it aside to have for the week. It will last 5 days refrigerated in an airtight container.

Spread it over sprouted bread topped with fresh berries and a drizzle of honey.

Use it as a dip for fresh veggies, feel free to add a teaspoon of white onion powder for a little extra flavor.

Spread it on a sprouted tortilla, add some spinach, tomato and fresh onion then thrown it in a pan for a nutrient dense version of a ‘quesadilla’.

Author: Marra St. Clair

Co-Founder of Project Juice, Marra also holds a certification from Long Beach Dance Conditioning as a Pilates instructor, and is also a certified personal trainer from the Academy of Sports Medicine, a certified Gyrotonic instructor, a certified nutritional consultant and a Level 2 Reiki Practitioner. When she is not coaching people through Project Juice, she is a highly recommended personal trainer and Pilates instructor.