Better Off Well




Dairy-Free Spinach and Artichoke Dip

artichoke III

One of my faaaaavorite appetizers at any restaurant for years was the spinach-artichoke dip. Even when I started on my health journey, I considered it one of the healthier options. Maybe it is, depending on where you're dining, but all that dairy makes me feel bloated and ick. Pretty sure the cows it comes from were not treated so well and were shot up with hormones and antibiotics, too. So if you're hankering for the dish like I was, here's your chance to make a truly healthful version that still tastes super delish.

"This tastes way too good to be healthy," was my favorite comment. :)


Artichoke-Spinach Dip

1 jar artichokes, 9-12 oz. (I try to avoid cans if I can, because of BPA in lining.)

2 c tightly packed spinach 1 tbsp. fresh lemon juice 1 tbsp. red onion, chopped fine 1 garlic clove, chopped fine 3/4 c dairy-free cheese (see almond cheese recipe here) 1/3 c nutritional yeast 1/4 tsp coarse sea salt 1/8 tsp chili powder freshly ground pepper, to taste

Drain artichokes and pulse in food processor till in small pieces. Steam spinach in a pan on top of stove for just a couple minutes, till slightly wilted but bright green. In a large bowl, mix lemon juice, onion, garlic, almond cheese, nutritional yeast, and seasonings. Add artichoke and spinach and mix again.

Bake in oven at 375 degrees for 15-20 minutes, until top is slightly golden brown.

Serve with baguette slices or gluten-free crackers.