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Spinach Artichoke Dip

By Chef Gretchen Fayerweather

4-8 servings

This recipe is both dairy free and gluten free!  


1 cup toasted cashews
1 ¼ cup mayonnaise
8 ounces spinach or swiss chard, cleaned  
1 (13.5 ounce) can artichoke hearts, chopped and drained (optional)
1/3 cup green onions(scallions), finely chopped
4 garlic cloves, minced ½ tsp salt ½ tsp pepper  

Options: 4 ounces goat cheese, cream cheese, or sour cream (no longer dairy free) Options: I typically will cook this directly in a large round of bread hollowed out as a bowl! (no longer gluten free)  

Method of Preparation
1. Preheat oven to 400 degrees Fahrenheit.
2. Add the cashews, mayonnaise, and spinach to a food processor.
3. Blend for 1-2 minutes, until somewhat creamy.
4. Transfer the cashew mixture to a large mixing bowl.
5. Add all remaining ingredients and stir together.
6. Transfer the dip to an oven-proof dish and bake for 20 minutes.
7. Serve with tortilla chips, cucumber slices or other vegetables.

This entry is related to the following products. Click on any of them for more information.
Artichoke, Onion, Garlic, Spinach, Swiss Chard, Cucumber, Chard,