Very Healthy Artichoke and Spinach Dip


I have to start out by saying that I’ve never eaten any version of this dip in all it’s full fat, full dairy glory because when this became popular I was already a Nutritarian and the thought of eating all that stuff makes me cringe. If that’s the type you love then this might not be the recipe for you. But if you’re in search of a dip recipe that you can enjoy on a very clean diet then keep reading.

I do like artichokes and I love spinach dip so I figured eventually I’d try something tasty that would pass for a dip that I could enjoy freely without any guilt or fear of a heart attack 🙂 For parties I’d most likely add cashew butter to make it creamier.

Very Healthy Artichoke and Spinach Dip

1 pkg frozen chopped spinach, defrosted and squeezed well
1 can artichoke hearts, drained and rinsed then chopped
1 onion, finely chopped and sauteed until cooked very well
1 can white beans, drained and rinsed
2 tbsp nutritional yeast
juice of 2 lemons
1/2 cup water
1 tsp garlic powder
freshly ground black pepper to taste
optional – a few dashes of a herb blend such as Mrs. Dash
optional – for a creamier party version add some cashew butter

Puree the beans, yeast, lemon juice and garlic powder in a high powered blender. If you opt to use cashew butter be sure to blend it there too.

Combine the pureed bean mixture and the rest of the ingredients in a bowl and taste the dip. Add more lemon juice or black pepper if required.

Spread in a dish and bake at 350 degrees for 15 minutes.


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Roasted Red Pepper Dip/Dressing

I’m off to a party today and I wanted to bring something savory that would fit in with my nutritarian diet and would be tasty to anyone else who eats it. It can’t always be hummus and bean dip but I knew I was craving roasted red peppers.

Behold a tasty and quick bean-free dip that is tasty and luscious. Can’t wait to dig in with some whole wheat pita triangles. This is so tasty that you could water it down a little and use it as a salad dressing.

Roasted Red Pepper Dip/Dressing

4 roasted red peppers
2 Tbsp lemon juice
2 cloves of garlic
1 pinch chipotle pepper flakes (or black pepper or your favourite hot sauce)
3/4 raw sunflower seeds (soak for half an hour if you have the time)

Puree it all in a blender and refrigerate 2 hours to let the flavours meld.

For a dressing thin it out with a little water or more lemon juice depending on your taste preference. Even a little balsamic would work well here too!


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