Spinach Artichoke Macadamia Nut Dip (Oil-Free)

Spinach Artichoke dip with macadamia nuts all blended into a dip and served in a white bowl



  1. In a high powered blender, add the macadamia nuts and nutritional yeast. Blend until as powder-like a consistency as possible (but don’t over-blend).
  2. Add the artichoke hearts, spinach, lemon juice, garlic, almond milk, salt, pepper and cayenne pepper. Blend on low until mixture is full combined. Depending on your blender, you may need to stop and stir the mixture and try blending again. I recommend blending as much as possible, then using a large spoon to make sure the mixture is combined thoroughly. 
  3. Remove from blender and serve. This recipe makes 3 cups, or 12 (1/4 cup) servings. This dip can be eaten cold with bread, crackers or tortilla chips, or even on pasta. Note: I prefer to eat it cold as the flavors pop a bit more. =) Store in an airtight container for 3-4 days in the fridge. Enjoy! 


After tasting, if you prefer your dip a little less tart, you can add 1/2 to 1 teaspoon maple syrup and blend again.

*To remove moisture, I microwave the spinach in a large glass measuring cup for 2 minutes. Then I use a few paper towels and press down carefully on the spinach until most of the moisture is removed.


Keywords: spinach artichoke, dip, spread