Creamy, garlicky spinach and artichoke dip that is completely paleo and dairy free! Made with cashews and cauliflower, this is the perfect paleo appetizer or side dish.

I ate a disgusting amount of this dip the first time I made it. And then I made it again two days later and again, literally ate it with a spoon. Ever since I stopped eating chickpeas I’ve been living on my cauliflower hummus because I strongly believe in having a dip/sauce with every meal. But I’ve been craving something to switch things up a little.

I went gluten free when I was pretty young and up until that point my mom cooked only the basics, so I never ended up eating a lot of the more “adult” forms of gluten and dairy that are out in the world, such as risotto, calzones,  and spinach and artichoke dip. Maybe I would have loved the “normal” version of this. I’ll never know. But man oh man do I luuurrrve this. It’s fun to be single and get to eat things out of the fridge straight from the container with a spoon. Like this dip. Have I grossed you out too much to make this? I really hope not.

Also, we need to stop and appreciate the magic of nutritional yeast. It is God’s gift to the digestively-impared. Which I am now making an official medical term. Nutritional yeast might not be the exact same as cheese, but it’s still got a wonderful umami taste to it that is wonderful all by itself. It really brings this dip to the next level, so don’t forget that part!

Enough from me already. Enjoy!

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Dairy Free Spinach and Artichoke Dip

PREP TIME 20 minutes

COOK TIME 10 minutes

TOTAL TIME 30 minutes

SERVINGS 4

INGREDIENTS

• 1/2 cup cashews
• 2 tbsp lemon juice
• 1/4 cup almond milk
• 1 cup cauliflower
• 3 tbsp nutritional yeast
• 1/4 tsp salt
• 2 cloves garlic
• 1.5 cups artichoke hearts divided (I used canned and simply drained them.)
• 1/2 cup chopped spinach

INSTRUCTIONS

1. Soak raw cashews in water for 20 minutes to soften, then drain and place in a food processor Blend with lemon juice and almond milk until creamy, then add the cauliflower, salt, nutritional yeast, and garlic, and 1 cup of artichokes and blend for another 3-4 minutes until smooth.
2. Add rest of ingredients (except spinach and 1 cup diced artichoke heartand blend until combined.Add additional almond milk or a litter water if needed.
3. Pour the mixture into a bowl and stir in remaining artichoke hearts and spinach. Serve and enjoy!