Spinach Artichoke Macadamia Nut Dip (Oil-Free)
PinServings: 12
This Spinach Artichoke Macadamia Nut Dip requires ZERO cooking and uses only a blender! It's super easy to make, healthy, and oil-free. =)
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Ingredients
- 1/2 cup raw macadamia nuts
- 3 tablespoons nutritional yeast
- 1 can artichoke hearts - drained
- 10 ounces chopped frozen spinach - thawed and moisture removed*
- 3 tablespoons fresh lemon juice
- 3 garlic cloves - minced
- 1 1/4 cup unsweetened almond milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper - or to taste
Instructions
- 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).
- 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.
- 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!
Notes
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.
Nutrition
Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 12.6g | Protein: 8.2g | Fat: 5.5g | Sodium: 257mg | Sugar: 2.6g
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