Creamy Spinach Artichoke Dip


Creamy Spinach Artichoke Dip Ingredients

8 oz. organic, frozen, chopped spinach
1-14 oz. can of artichoke hearts (drained, rinsed, and roughly chopped, with water squeezed out)
1-5.3 oz. container of CoYo natural coconut milk yogurt (or other unsweetened, gum-free, full fat coconut yogurt)
1/4 cup Primal Kitchen avocado oil mayonnaise
1 tbsp. scallions, chopped (white and light green parts only)
1 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. coconut aminos
1/8 tsp. cayenne pepper
Himalayan pink salt to taste
Vegetables for dipping

Creamy Spinach Artichoke Dip Directions

1) Add olive oil to a sauté pan and cook spinach over medium heat until cooked through. Set spinach aside and allow it to cool.
2) Once spinach has cooled, wrap it in a kitchen towel and squeeze the water out. Add spinach and all other remaining ingredients (other than vegetables for dipping) to a food processor and pulse until ingredients are combined but still chunky.
3) Adjust salt to taste.
4) Serve with your favorite vegetables and enjoy!

Makes approximately 2 cups of Spinach Artichoke Dip.

Inspired by Knorr’s Knorr Spinach Dip.

Jennifer MiremadiComment