Spinach Artichoke Dip
One 16-ounce package of frozen, chopped spinach
One 14 ounce can or jar of artichoke hearts
1 tablespoon extra-virgin olive oil
1 small onion, diced (about 1 cup)
2 garlic cloves, minced
1 ½ teaspoons sea salt (adjust to taste)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper (to taste)
1 tablespoon lemon juice
1 – 1 ½ cups cashew cream (easy recipe below)
- To make the cashew cream, soak 1 cup of raw, whole cashews in water for at least two hours, drain and rinse the cashews then put them in the blender with 1 cup water and blend until smooth.
- Defrost the spinach and squeeze out the excess water. Set aside.
- Drain and roughly chop the artichokes.
- Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
- Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
- Add in the spinach and lemon juice and stir until heated through.
- Stir in the cashew cream.
- This dip is best enjoyed warm. Enjoy with baby carrots, sliced red pepper & cucumber or try rice crackers or Mary’s crackers. If there are leftovers the dip can be refrigerated and eaten cold the next day.
Creamy Veggie Dip
15 ounce jar or can of Artichoke Hearts, drained
1 teaspoon Extra Virgin Olive Oil
1 Tablespoon dried Italian herb blend (or any combo of dried oregano, thyme, rosemary, & basil)
1 Pinch Sea Salt to taste
4 Cups mixed raw vegetable for dipping
Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, 30–60 seconds or until desired level of creaminess. Chill and serve the dip with the raw vegetables. Any leftovers can be refrigerated for up to 5 days.
3 ripe, slightly soft avocados
½ teaspoon fresh garlic, minced
1 small jalapeno, finely chopped
1/3 cup chopped tomatoes
6 teaspoons white onion, finely chopped
Sea salt to taste
Juice of half of a lime (more to taste if desired)
4 teaspoons chopped cilantro
Mash avocados, garlic and jalapeno together until creamy and a little chunky still. Stir in tomato, onion, lime juice, salt and cilantro. Enjoy with chopped veggies, tortilla chips, or rice crackers.
1 dozen baby Portobello mushroom caps (stems removed)
1 tablespoon bacon fat or coconut oil
¼ cup yellow bell pepper, minced
¼ cup yellow onion, minced
1 pound ground pork or turkey
1 teaspoon sea salt
1 tablespoon fennel seeds, ground
1 tablespoon ground sage
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley (optional)
1 teaspoon black pepper
2 cups spinach, finely chopped (use the food processor or mini chopper)
1 garlic clove, minced or grated
- Preheat oven to 450. Place the mushrooms on a baking sheet with the cup side facing down and bake for 5 minutes or until they start to release some moisture. Do this before filling with the pork mixture
- In a large skillet over medium heat, melt the bacon fat or coconut oil then add the peppers and onions and sauté until soft.
- Add the pork or turkey and all seasonings, breaking up any large chunks of meat and cook until no pink remains (about 5 minutes).
- Add the spinach and garlic and combine together.
- Spoon mixture into the mushroom caps and bake for about 20 minutes or until golden brown on top.
Certified Nutrition Consultant
& Transformational Coach