Spinach & Artichoke Dip with Crackers

I have yet to meet a person who doesn't LOVE a good spinach and artichoke dip - even the mediocre version of this dip is loved by many. In my opinion, there aren't a lot of snacks that are better than this dip and to top it off it's healthy, vegan, paleo and dairy-free yet you won't feel like you're missing out.

It’s deliciously rich, perfectly creamy and has a cheesy flavour to it (from the help of nutritional yeast). Loaded with spinach and artichokes - it’s always a crowd favourite. This version is incredibly easy to make and comes together in about 10 minutes.

You can serve this dip with chopped carrots, pepper, or any other vegetables you could think of – or my personal favourite is making a side of paleo crackers to be the perfect addition! I've added my cracker recipe below which are super easy to make, last forever in an airtight container, and you can personalize them by adding different herbs and spices.

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Spinach & Artichoke Dip

serves 2

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INGREDIENTS:

• 1 tablespoon + 1 tablespoon avocado oil or olive oil

• ½ medium onion, chopped

• 2 medium garlic cloves, roughly chopped

• ¼ cup + 3 tablespoons full-fat coconut milk

• 2 tablespoons bone broth (can use vegetable broth or water)

• 1 tablespoon + 1 teaspoon non-fortified nutritional yeast

• 1 can (400g) artichoke hearts, drained

• 1 teaspoon psyllium husk (can omit)

• 4 oz fresh spinach, roughly chopped

• ¼ teaspoon salt (season to taste)

• ¼ teaspoon pepper (season to taste)

INSTRUCTIONS:

1. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the onion and garlic to the saucepan and saute for about 3 - 5 minutes just to soften the onions. Watch that neither the onions or garlic burns. Once done, take off the stove top and let cool for 5 minutes.

2. While waiting for the onions and garlic to cool, add coconut milk, bone broth, nutritional yeast and half the can of artichoke hearts to a blender. Then add the onions and garlic. Blend until you have a smooth creamy mixture. Set aside in a bowl.

3. Next, take the remaining artichoke hearts and slice into ribbons and add it and the psyllium husk to the bowl with the coconut cream mixture.

4. In the same sauce pan, add 1 tablespoon of oil over medium heat. Add spinach and saute until all of the spinach is wilted. Take off the heat and let cool for a few minutes. Once cooled add it to the mixture. Add salt and pepper to taste. This all depends on how salty your artichokes are. Taste as you go. Mix until everything is combined and enjoy!

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Paleo Crackers

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INGREDIENTS:

• 1 1/2 cups almond flour

• 1 tablespoon chia seeds

• 1 large egg

• 1/2 teaspoon salt

• optional: 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, or 1/4 teaspoon dried rosemary

INSTRUCTIONS:

1. Preheat the oven to 350 F and line a baking tray with parchment paper.

2. In a medium sized bowl, combine the almond flour, chia seeds, and salt. Next add in the egg and mix with a spatula or with your hands until you form a dough.

3. Place the dough between two pieces of parchment paper. Roll the dough to ⅛” thickness. Cut out into rectangles with a knife or pizza cutter or use a cookie cutter to get the desired shape for your crackers. Place on the baking tray and continue this process until the cracker dough is gone.

4. Bake the crackers for 10 - 14 minutes or until slightly golden brown and set to the touch.

5. Let cool for 10 minutes and then enjoy!

Store: Keep the left overs in an airtight container at room temperature for up to 7 days to keep them crisp.