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Soy-Free Dairy-Free Spinach Artichoke Dip

By December 17, 2017Recipes
Reading Time: 2 minutes

I love me a warm savory dip! But I don’t love the heavy creams that tend to be the reason for the creaminess of those dips.

You can imagine my delight when I discovered this cream-free recipe for warm spinach artichoke dip. This recipe contains no soy and no dairy, but still retains a delectable creamy quality due to the cashew ricotta “cheese” base. I adapted the recipe to suit my taste buds, and I think you’ll love what I came up with.

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This dip is fabulous if you are hosting a party or planning to attend one. You can serve it warm with chopped veggies (or chips and crackers for your non-WLC friends). I am willing to bet nobody will even guess this is a much healthier version of the classic dish.

Soy-Free Dairy-Free Spinach Artichoke Dip

This dip is fabulous if you are hosting a party or planning to attend one. You can serve it warm with chopped veggies (or chips and crackers for non-WLC friends). Nobody will even guess this is a much healthier version of the classic dish.

Category Appetizer, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Lauren Lobley

Ingredients

  • 1 1/2 tbsp extra virgin olive oil
  • 1/2 cup red onion small dice
  • 2 cloves of garlic minced
  • 12-14 oz can of artichokes roughly chopped
  • 1 lb frozen spinach thawed, rinsed, and drained
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 cup cashew ricotta cheese see link in note for an easy recipe
  • 1 tsp apple cider vinegar

Instructions

  1. Heat up olive oil over medium heat.
  2. Saute the onions until translucent (about 5 minutes).
  3. Add garlic and saute for another minute.
  4. Add in the artichokes and spinach, salt and pepper, and toss around until the spinach begins to warm up.
  5. Add in the cashew ricotta, and toss to combine.
  6. Finish it off with a teaspoon of apple cider vinegar.

Recipe Notes

Click here for an easy cashew ricotta cheese recipe.

For a walk-through on how to create this amazing recipe, watch this video:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.

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