Dairy Free Creamy Artichoke Dip with Spinach from Nourish

 This Dairy Free Spinach Artichoke Dip recipe I’m sharing below comes courtesy from one of my brilliant blogging friends, Rachael of Meatified. She is the author of the newly released cookbook, Nourish: The Paleo Healing Cookbook.

And I can’t wait to tell you all about her cookbook! The 120+ recipes in Nourish are not only all Paleo, but they are also free from common autoimmune triggers including eggs, nuts, seeds, nightshades, and seed spices making every recipe AIP (Paleo Autoimmune Protocol) compliant.  But don’t let all those frees fool you – these recipes are packed with flavor and are loaded with healing nutrients designed to fight autoimmune illnesses from celiac disease and arthritis, to multiple sclerosis and more. 

I am so excited about this cookbook, guys! In fact, I’ve been not-so-patiently waiting for it’s release ever since I first heard that Rachael was writing it.  And it’s finally here!

Let me tell you why I’m so excited about it.  My mom has been needing and wanting to go on an elimination/gut healing type of diet to help heal her psoriasis, an autoimmune condition that affects the skin. She is already eating a nutrient dense Paleo diet. She has also done a great job of drastically lessening her toxic load by replacing her cleaning and personal care products with more natural options. Go mom! And while she has seen vast improvements in almost every area of her life because of these changes, her nagging psoriasis is the one thing that just won’t completely go away.

This means that there is still something in her diet, environment or lifestyle that is triggering her immune system to dysfunction. I’ve been encouraging her to look into the Paleo Autoimmune Protocol (AIP) that calls for an elimination phase of removing the common autoimmune triggers so she can finally heal her psoriasis. (You can learn more about the Paleo Autoimmune Protocol HERE)

But going on the Paleo Autoimmune Protocol diet seems so hard! Like really, really hard. After telling my mom all the things she needs to remove for at least 60 days, the first thing she said was “that sounds terrible. What the heck will I eat?”

And honestly, I totally agreed with her. It did sound terrible. Not to mention, terribly overwhelming. No eggs? Ahhh! No potatoes, tomatoes or peppers? Double ahhhh!  What would she eat with so many limited ingredients?!

That’s why Nourish is a total lifesaver for my mom and for so many others that are dealing with autoimmune conditions. Nourish completely takes the guesswork out of AIP. Plus, the simple cooking methods, make-ahead meals and batch cooking tips make the transition as easy as possible. Thank you, Rachael! You are a lifesaver and your beautiful cookbook is going to help SO many people, including my mom.  

(You can purchase Nourish HERE)

For now, enjoy this amazingly delicious and creamy, Dairy Free Spinach Artichoke Dip recipe from the cookbook! We inhaled this and I can’t wait to make more!

And leave me a comment if you are dealing with an autoimmune condition.  I’d love to hear your story and the things that have helped you. Have you tried AIP yet? 

Dairy Free Spinach Artichoke Dip Recipe:

Dairy-Free Spinach Artichoke Dip

 

Author:

Rachael Bryant, author of Nourish

Serves: 1¾ cups (420 g)

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This dip doesn’t need dairy or coconut products to replicate the creaminess of this much-beloved appetizer. In fact, this recipe uses even more vegetables than normal to create the smooth, delicious, scoopable texture… which means we just won’t tell any tiny humans how good for them this recipe really is! This recipe is such a crowd-pleaser that I usually make it in a double batch, like I did here, so feel free to scale the recipe down to suit you, if needed.

Ingredients

• 1 tbsp (15 ml) coconut or avocado oil
• ⅓ cup (45 g) diced onion
• 2 cloves garlic, minced
• 1 cup (120 g) peeled summer squash
• ¾ cup Chicken Broth (page 225)
• 6 oz (170 g) drained jarred artichoke hearts
• 2 tbsp (8 g) nutritional yeast
• ½ tsp ground mace
• 6 oz (170 g) package of frozen spinach, thawed

Instructions

1. SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn’t brown, about 10 minutes.
2. BLEND: Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender – process until you have a thick, smooth, “creamy” sauce.
3. SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won’t need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. Serve the dip warm and enjoy. Try pairing it with Pita Wedges (page 222).

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