4th of July Spinach and Artichoke Dip (two ways!)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- version 1 (no cheese):
- 2 cans artichoke hearts (mine were in brine) chopped
- 16 oz frozen spinach
- 1 cup cashews roasted and unsalted
- version 2 (with cheese):
- all of the ingredients above
- 2 ounces goat cheese at room temperature
- Carbohydrate 25.8671831311957 g
- Cholesterol 0 mg
- Fat 35.2129143765121 g
- Fiber 2.70131873650271 g
- Protein 11.2831150014316 g
- Saturated Fat 6.75342431271135 g
- Serving Size 1 1 -4 (107g)
- Sodium 884.415125002244 mg
- Sugar 23.165864394693 g
- Trans Fat 1.50906462505879 g
- Calories 439 calories
Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt. While your spinach thaws and artichokes warm up, pull out your handy dandy food processor. 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. 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. Add your creamy cashews and seasons to the bowl and mix thoroughly. Serve with sweet potato chips or veggies! Follow all steps above. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine. Serve with sweet potato chips or veggies!
