Dairy-Free Spinach + Artichoke Dip (Edit recipe)

There is nothing better than a delicious dip at a gathering of friends and family. This one is a new favorite of ours: Dairy-Free SPINACH + ARTICHOKE DIP. It’s an upgrade from the usual recipes you’d find because not only is it DAIRY-FREE but we’ve added some of our chicken bone broth into the recipe as well! It’s creamy, savory, and delicious and pairs well with Simple Mills crackers or fresh cut veggies.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	31 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	368 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 8-10

Ingredients

1 cup Raw Cashews, soaked in boiling water for 2 hours
1 cup Mayonnaise, (paleo) plus 2 tablespoons
1/4 cup Chicken Bone Broth, (Bonafide Provisions)
1 1/2 – 2 tsp Garlic, minced
1/2 tsp Sea Salt
1/2 tsp Black Pepper
16 oz Spinach, frozen, thawed & drained
1 Artichoke Hearts, can, drained and diced
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak cashews in boiling water for 2 hours.
Drain and rinse well with cold water. Let drain thoroughly.
Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the top third of the oven.
Add the cashews, mayonnaise, and bone broth to a food processor. Process for at least 1 minute, scraping down the sides if necessary until everything looks creamy.
Transfer this mixture into a large mixing bowl. Add the rest of the ingredients and stir everything together very well.
Transfer the dip to a baking dish and bake for 20-25 minutes until it has set on top.