4th of July Spinach and Artichoke Dip (two ways!)
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
Version 1 (no cheese)
  • 2 (14oz) cans artichoke hearts (mine were in brine), chopped
  • 16oz frozen spinach
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions
For Version 1:
  1. Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
  2. While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
  3. Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
  4. Once your spinach is completely thawed and it's all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  5. Add your creamy cashews and seasons to the bowl and mix thoroughly.
  6. Serve with sweet potato chips or veggies!
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.
  3. Serve with sweet potato chips or veggies!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/4th-july-spinach-artichoke-dip/