Your Superbowl Recipe – Spinach, Artichoke Dip With Raw Veggies


Spinach Artichoke dip

 (Serves 10 people)


1/2 cup cashews, whole, raw

1 tablespoon extra-virgin olive oil, divided

½ cup water

1 ripe, peeled and diced avocado

1/2 lemon juice

1/4 finely chopped onion

2 cloves minced garlic

4 cups organic finely chopped spinach

1 14 –ounce jar artichokes, brined, drained, rough chopped

1/2 teaspoon sea salt

Red pepper flakes, to taste

Fresh parsley, for garnish, optional

Place cashews, ½ tablespoon oil, and water into a food processor and blend until a smooth about 2 – 3 minutes creating a butter texture.  Pulse in avocado chunks until it’s roughly combined with cashew sauce creating a chunky texture. Set mixture aside in a medium-sized serving bowl.  Stir in lemon juice.

Sauté onion with remaining oil over medium heat for about 4 minutes.

Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.

 Add in spinach and artichokes and cook for 2-3 minutes more, or until veggie mixture is warmed through.  Add in salt, and red pepper flakes, and stir to combine.  Remove from heat and let cool for 3 minutes, or until no longer piping hot.

Add spinach mixture to serving bowl and stir to combine.  Garnish with fresh parsley, if using. 

Serve immediately with a side of fresh vegetables.  Enjoy!

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