Dairy Free Spinach Dip

We got invited to a super bowl party this year and I brought two different kinds of dairy free spinach dips to share. Both were big hits at the party, even the “unhealthy” regular guys there just to watch football and eat hot wings, said it was really good. Including my fresh veggie phob of a husband.

Spinach-Arugula Dip
2.5 cup raw unsalted cashews, soaked for 3 to 6 hours and drained, then rinsed and drained one more time.
2 tablespoon nutritional yeast
2 tablespoons garlic, peeled and minced
1-2 tablespoons of water *optional if needed for consistency
6 cups fresh baby spinach/arugula (more or less depending on how much cashews you use)
1/2 teaspoon sea saltFirst drain and rinse the cashews and add them to the food processor or blender.

Blend till it looks like cottage cheese. If you still have some chunks of cashews that’s ok. If you need to add water to get the right creamy consistency, this is the time to do it.Then add in the garlic, salt and nutritional yeast (this is a good flavor to use instead of parmesan cheese-but if you are not dairy free, you could sub out the yeast for cheese if you want). Then add the fresh baby spinach and/or arugula. And blend till it looks like a creamy pesto.This recipe really is more like a pesto, but it. is. amazing. Use it like a traditional dip with crackers, chips or raw veggies like carrots. Or make a sandwhich with it. Or put it on a big green salad. It has enough protein from the cashews that it is a solid small meal or big snack. Its an amazing way to get a ton of raw greens and raw garlic in your diet if you are not a fan of green smoothies or veggie juice. Serves about 12 people.

The recipe below is more like a traditional spinach dip. The mayo gives it that silky, creamy texture and it actually looks like regular spinach dip too.

10 oz Frozen chopped spinach, no salt added
1 cup green onions, chopped, including green tops
1/4 cup fresh parsley
1/2 cup mayo (homemade is best, next best is a quality store bought organic mayo that is just olive oil and eggs)
2 small avocado, peeled & chopped
1 tablespoon garlic, peeled and minced
1/2 teaspoon Black pepper
1/2 pound of bacon, chopped into one inch pieces.

Thaw spinach and wrap it in a paper towel and squeeze out as much liquid as you can. Set it on the counter, on top of a towel to dry even more.

Cook bacon in a skillet over medium heat. Remove and set aside. Cook spinach, till bright green and wilted. Remove and set aside.

In a bowl mix the rest of the ingredients. Then fold in the bacon and spinach and stir until all flavors have mixed well. Cover and refrigerate for 2 hours.

Serves about 12 people.

This recipe is full of healthy fats from the mayo, avocado and bacon. If you are the kind of person who loves to snack on chips (like me) and could very easily eat just chips as  meal (like me) then at least eat the chips with a healthy, nutritionally dense dip like these (like I do!).

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