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Spinach Dip

The spinach dip reminds me of summers when I was growing up and we used to go visit my aunts and uncles who live outside of Mexico. My aunt would always prepare this dip for us since she knew how much we like it.

A few days ago we invited some friends for dinner and I didn’t know what to prepare as appetizers. I then remembered this delicious dip and decided to experiment and try to make a healthier version.

For this recipe I substituted the cream cheese for cashew cream and it came out utterly delicious. I highly recommend it for the next time you have visits and want to do something rich and healthy.

Yield: 3 cups


  • 2 bags chopped spinach
  • 2 cans of artichoke hearts
  • 1 tbsp. Olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons salt Sea
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tbsp. Lemon juice
  • 1 ½ cups cream of cashews

For the cashew cream:

  • 1 cup raw cashews, soaked
  • 1 cup filtered water
  • pinch of sea salt


  • 1. Thaw the spinach bag and drain excess water. Leave aside. Drain and cut the artichoke hearts.
  • 2. Sautee the onions in olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
  • 3. Add the chopped artichokes, salt, onion powder and garlic powder.
  • 4. Add spinach, lemon and stir.
  • 5. Add the cashew cream.

For the cashew cream:

  • 1. Soak cashews for at least 2 hours or until softened.
  • 2. Simply blend all the ingredients in a high speed blender until thick and creamy.
  • 3. Store in the refrigerator in an air tight container. Keep for 5-7 days.

To serve:
1. Serve warm with slices of cucumber or whole-grain crackers.

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