Creamy Paleo Spinach Artichoke Dip


Oh, this is a lifesaver for entertaining. Your friends won't even know it's good for them. In addition to making this to serve with crudités, I also like to eat it as a side dish and call it spinach-artichoke mash. So versatile, it is.

Creamy Spinach-Artichoke Dip

Adapted from PaleOMG (first picture is Juli's too — mine were kind of sad)

Paleo, Vegetarian, Dairy-Free and Whole30 approved

  • One bag of frozen spinach, thawed
  • 2 cans of artichokes, drained
  • 2 T cashew butter, tahini or almond butter
  • 2 T homemade olive oil mayo mayo (won't be paleo otherwise)
  • 1 T garlic powder
  • 2 green onion stalks
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
Put all these things in a food processor and go to town. Then put into an oven-friendly dish and bake at 375 degrees until hot. Or eat it cold—whatever you want, kiddo. Serve with cut veggies or as a side dish.
**If you don't have mayo or nut butter on hand, you can make your own (cashews + olive oil). Feel free to adjust the ratios so that you have 4 T of creaminess. I've made this with all tahini, all mayo and everything in between. My favorite was half almond butter and half mayo though.