Hot Artichoke and Spinach Dip is one of my dad’s absolute favorite things. However, it is traditionally a cholesterol nightmare. Here is a recipe that is creamy, delicious, full of flavor, and you guessed it, totally cholesterol free. It is in fact gluten free as well. Give it a try this holiday season, and watch it disappear before your very eyes.
2 cups water
1/4 cup cashews
1 tablespoon fresh lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon sea salt
2 tablespoons nutritional yeast
3 tablespoons tapioca flour
1/8-1/4 crushed red pepper
1 10 oz jar of artichoke hearts
2 tablespoons olive oil
3/4 cup onion diced really fine
2 large garlic cloves minced
1 cup chopped spinach packed
In a blender add the water, cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke jar. Blend till smooth.
In a saucepan sauté the finely chopped onion and garlic in some olive oil. Once the onion is translucent, chop and add the rest of the artichoke, and spinach. Continue to cook until the spinach has wilted. Pour in the blended mixture and stir until you have reached your desired consistency of dip. Then remove from heat and pour into a greased bake safe pan. Bake for 25-30 minutes.
Bread Bowl: Cut off the top and tear out the inside to make a bowl. Then add the dip and bake for 30 minutes.