Spinach Artichoke Dip

Spinach Artichoke Dip

This recipes is a total keeper – perfect for bringing to potlucks and dinner parties. I also love to cycle it into my meal prep for when we’re craving something other than hummus, that’s still simple and nutrient dense.
As an added bonus, many of these ingredients are great for liver and kidney support – making this an ideal recipe for supporting seasonal springtime cleansing. Fresh artichokes are lovely yet time consuming, instead look for artichokes packed in olive oil!


  • 2 tbs olive oil

  • 3/4 cup raw cashews

  • 1.5 cups fresh spinach

  • 2 tbs nutritional yeast

  • 3 tbs lemon juice

  • 1.5 cups artichoke hearts

  • Pinch of cayenne

  • Pinch of sea salt


Roast cashews in the oven for about 10 minutes, until golden and fragrant. Blend all ingredients to form a thick paste. Steam spinach lightly for 3-4 minutes, until tender but not completely wilted. Add spinach and olive oil until a hummus-like consistency is reached. Serve and enjoy for 3-5 days in the fridge.