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–+ servings

Spinach & Artichoke Dip

This creamy Spinach & Artichoke Dip is a delectable dairy-free & gluten-free version of one of my fav apps! It's also AIP, Paleo, Whole30 & Top 8 friendly.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Appetizer, Side Dish, Snack
Servings 5
Calories 227 kcal

Equipment

  • Blender

Ingredients
  

  • 12 oz quartered artichoke hearts, drained
  • 4 cups spinach, tightly packed
  • 1 cup butternut squash, chopped into 1" chunks
  • 1 cup onion
  • ¼ cup shredded carrot
  • 2 cloves garlic, pressed
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • ½ cup coconut cream
  • ¼ cup avocado oil, split in half

Instructions
 

  • Drain the artichoke hearts from the can and toss them into the blender.
  • Heat 2 tablespoon avocado oil over medium-high heat in a large saute pan.
  • Add spinach and cook down until wilted (~5-7 min). Remove from the pan and chop into small pieces.
  • Heat the remaining 2 tablespoon avocado oil over medium-high in the same saute pan. Add the rest of the ingredients except the coconut cream. Saute for 15 minutes, or until the butternut squash pieces are easily stabbed with a fork.
  • Add the coconut cream and let simmer to thicken for 5-7 minutes, stirring occasionally.
  • Transfer everything in the saute pan to the blender with artichokes. Blend on high until smooth.
  • Stir in the spinach and serve warm with celery, jicama sticks or plantain chips.

Notes

  1. The consistency of the cream should thicken to the point of staying separated for a couple of seconds in the pan when scrapped.

Nutrition

Serving: 1gCalories: 227kcalCarbohydrates: 12gProtein: 3gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 743mgPotassium: 383mgFiber: 3gSugar: 3gVitamin A: 6297IUVitamin C: 16mgCalcium: 52mgIron: 2mg
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