spinach artichoke dip

Creamy Greens & Artichoke Dip

One of my favorite apps to order is a classic spinach artichoke dip. Nothing beats that warm, savory drip, spread across some crispy, salty pita bread (or any bread for that matter). And hey, there's spinach in it! And artichokes! it must be healthy. 

Eh, not so much. I wanted to give my best shot at making a healthier (but just as tasty) alternative. This version uses cashews and white beans instead of sour cream or cream cheese. You still get the creamy, savory texture, but this time with loads of extra fiber, protein, and healthy fats. I've also added an extra green, kale, to give it an extra nutrient boost. 

This version does still have cheese in it, a sprinkling of parmesan. However, if you "don't do dairy" you can eliminate this, and instead sub in nutritional yeast. I've made it both ways, and I think they're both bomb. 

Creamy Greens & Artichoke Dip

  • ½ cup cashews
  • ½ cup white beans
  • 2 cloves garlic, minced,
  • 1 tsp salt
  • ½ cup parmesan cheese
  • 1 cup water, boiling
  • 1 can artichoke hearts
  • 1 cup kale, packed
  • 1 cup spinach, packed
  • Pita Bread for dipping

In blender or food processor place cashews, white beans, garlic, salt, parmesan and water. Blend until completely smooth. Add artichoke hearts, and pulse until well blended. Add kale and spinach and pulse again. Enjoy with pita bread.

To reheat: transfer to oven safe bowl and heat at 400 F. until warm.