You know that rich, creamy spinach & artichoke dip you used to love at parties? We’ve got a Friday Fave that brings all the flavor and comfort, without the dairy, oils or heaviness.
Say hello to my Spinach & Artichoke Dip
Made with whole-food ingredients, this dip is warm, savory and loaded with fiber-rich greens and tender artichokes, all swirled into a silky, oil-free base.
What’s Inside?
- Steamed spinach
- Water-packed or frozen artichoke hearts (skip the oil-marinated kind!)
- Light cashew cream (just 1/8 cup blended with a splash of water)
- Nutritional yeast for that cheesy twist
- Garlic, lemon juice and your favorite seasonings
- Optional pinch of white pepper or mustard powder for an extra kick
- Scoop it up with sliced veggies, whole-grain crackers or even spread it inside a wrap or sandwich.
- For cooler nights, place in an oven-safe casserole dish or large ramekin and broil for a few minutes before serving.
DIY Baked Tortilla Chips:
Cut very thin corn tortillas into triangles. Spray lightly with lime juice, sprinkle with a dash seasoned salt (optional) and bake at 375°F (190°C) for 10–12 minutes or until golden and crisp. Cool before serving for max crunch!
It’s a crowd-pleasing classic made cleaner and we promise, no one will miss the dairy. Just bold flavor, warm bites and plant-powered goodness.
Wishing you a creamy, feel-good Friday!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
