Spinach and Artichoke Dip Recipe

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5 from 1 review

Spinach and Artichoke Dip recipe is a creamy, delicious and healthier version than the standard. You won’t even miss the mayo!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 1x

Ingredients

Two boxes (14 ounces each frozen artichokes)
1 tablespoon plus 2 teaspoon extra virgin olive oil (divided)
5 large handfuls organic spinach
2 shallots (chopped)
1 tablespoon minced garlic
Unrefined sea salt (to taste)
2 tablespoons fresh lemon juice
¼ cup water
¼ cup pine nuts
White pepper (to taste)
Pinch of nutmeg

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Instructions

Preheat oven to 400 degrees. Place the artichokes on a large cookie sheet and drizzle with 2 teaspoons oil and salt to taste. Roast for 40 minutes. Remove artichokes from oven and set aside to cool. Lower oven temperature to 350 degrees.
Use a mezzaluna or knife to finely chop the spinach. Set spinach aside.
Heat 1 tablespoon of oil in a large heavy skillet over medium heat; add the shallots and sauté until soft, about 5 minutes. Stir in the garlic, spinach and lemon juice and cook until spinach is completely wilted, about 2 minutes. Set shallot and spinach mixture aside.
Add the water, pine nuts, white pepper and a pinch of nutmeg to a high speed blender (such as a Vitamix); process until smooth and creamy. Transfer the pine nut mixture to a food processor. Add the roasted artichokes and process until ingredients are well-blended. Spoon the artichoke mixture out of the food processor and transfer to the skillet with the shallots and spinach. Stir to incorporate all ingredients. Transfer the artichoke-spinach mixture into a small casserole dish.
]Bake, uncovered, for 15 minutes. Serve warm.

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Find it online: https://cleancuisine.com/mayo-free-spinach-and-artichoke-dip/

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Spinach and Artichoke Dip Recipe

Ingredients

Instructions