Spinach Artichoke Dip
This is a healthy spin on traditional spinach artichoke dip. I cannot consume dairy, so instead of the milk and cheese that is normally in the dip, I used cauliflower to make it creamy! There are two ways to make this recipe: smooth and creamy or traditional and chunky. The featured photo is of the smooth and creamy version.
I used a bag of frozen, rice cauliflower to avoid processing a whole head of cauliflower. The bag was also very affordable and only cost me $1.99.
This dip is great to pair with veggies, crackers, on top of pasta, or spread on bread.
Makes 6 servings
Ingredients for spinach artichoke dip
- 2.5 cups of frozen, riced cauliflower
- 1 cup spinach
- 1/3 cup onion
- 2 cloves garlic
- 3/4 cup marinated artichoke
- 1 tbsp lemon juice
- 2 tbsp normal or non-dairy milk
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Directions for spinach artichoke dip
Smooth & creamy
- Peel onion and garlic. Slice the onion thinly and mince garlic.
- Heat a splash of oil in a pan on medium heat. When the oil is warm, add garlic and onion to the pan.
- Saute for 3 minutes, and then add frozen cauliflower to the pan. Saute for 5 minutes.
- Add spinach to the pan. Saute for 3 more minutes.
- Turn off heat, and let ingredients cool for 5-10 minutes.
- Add everything in the pan to a food processor or blender. Add in the lemon juice, salt, pepper, milk, oil, and artichoke.
- Blend until everything is smooth and creamy.
- Serve in a bowl with a sprinkle of salt and smoked paprika on top. The dip will stay good for about 3-4 days in the fridge.
Traditional & chunky
- Follow previous steps up to step #3 (do not add spinach to the pan!)
- Let ingredients cool in the pan for 5-10 minutes.
- Add everything in the pan to a food processor or blender (except for spinach and artichoke). Add in the lemon juice, salt, pepper, milk, oil. Blend until smooth and creamy.
- Measure out artichokes and then coarsely chop. Add on the top of the dip.
- Measure out spinach, and then saute in the pan for 1 minute to wilt. Add on top of the tip.
- Using a spoon, fold in chunks of artichoke and spinach to the dip.
- Once well-mixed, serve the dip in a bowl with a sprinkle of salt and smoked paprika on top.
- calories: 64
- carbohydrate: 4.9g
- cholesterol: 0mg
- fat: 4.9g
- fiber: 2.7g
- potassium: 164mg
- protein: 1.9g
- saturated fat: 1.6g
- sodium: 265mg
- sugar: 1.4g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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