It’s nearly release day! Nourish: The Paleo Healing Cookbook will be hitting stores in three days! I’m so excited to share this cookbook with you: I’ve poured my heart into this bad boy and I can’t wait to see the recipes jump off the pages and into your kitchens.
Don’t forget that you’ll get the best price on the book if you pre order and you still have a few days to do that. If you have already pre ordered, you still have a few days to scoop up the free bonus material I put together for you guys! Click here to get your hands on the meal plans and grocery lists I made based on Nourish recipes.
Today I’m sharing a recipe from Nourish with you all as a little “thank you” to all of you for inspiring me along the way!
This Creamy Artichoke Dip doesn’t need dairy or coconut products to replicate the creaminess of this much-beloved appetizer. In fact, this recipe uses even more vegetables than normal to create the smooth, delicious, scoopable texture… which means we just won’t tell any tiny humans how good for them this recipe really is! This recipe is such a crowd-pleaser that I usually make it in a double batch, like I did here, so feel free to scale the recipe down to suit you, if needed.Print
Creamy Artichoke Dip with Spinach from Nourish: The Paleo Healing Cookbook
- Yield: 1 3/4 cups 1x
- 1 tbsp (15 ml) coconut or avocado oil
- 1/3 cup (45 g) diced onion
- 2 cloves garlic, minced
- 1 cup (120 g) peeled summer squash
- ¾ cup Chicken Broth (page 225)
- 6 oz (170 g) drained jarred artichoke hearts
- 2 tbsp (8 g) nutritional yeast
- ½ tsp ground mace
- 6 oz (170 g) package of frozen spinach, thawed
- SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn’t brown, about 10 minutes.
- BLEND: Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender – process until you have a thick, smooth, “creamy” sauce.
- SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won’t need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. Serve the dip warm and enjoy. Try pairing it with Pita Wedges (page 222).
This is so clever! I just used sweet potatoes as a base for a nacho dip. I love whole food approaches to recipes.
Thanks, Carol! I tried to make as many of the recipes as possible coconut product free, so that got me thinking a little outside the box 🙂
Do you have to include the yeast and what is the purpose for the ingredient?
You can omit the nutritional yeast if you wish — it adds a savory flavor and a little extra umami, but leaving it out won’t affect the texture of the dip at all 🙂
I saw this recipe in your book and it looks wonderful. I assumed nutritional yeast would not be allowed on AIP but I’m not sure now. My research has not been successful either. Do you consider the yeast to be AIP compliant, or is it a gray area? thank you so much!
Hi Laura, great question!
I wasn’t sure about it myself at first. Nutritional yeast is a strain of yeast called Saccharomyces cerevisiae, which is grown on molasses, then killed by heat and dried. While it doesn’t have the beneficial health effects that Saccharomyces boulardii (found in probiotic supplements) does, it’s not directly harmful. In fact, Saccharomyces cerevisiae naturally occurs in fermented foods, kefir and kombucha. The Paleo Mom concludes here that S. cerevisiae for most people is “at worst, harmless”. However, there is one caveat: some people may be sensitive to yeast because of cross reactivity with gluten antibodies, in which case, yeast is better avoided without some healing and / or probiotic supplementation. Hope that helps!
Great recipe! It’s day 15 of AIP for me and I’ve got spinach artichoke dip and Paleo mom’s plantain crackers for dipping. Life is good.
That sounds like a lovely combo! Plantain chips make for a good dipper here, too 🙂
Can you use any leftover pureed butternut squash? I have some leftover from the beef stew recipe.
You could, but it may end up being a little overpowering, depending on how much of it you use. The milder summer squash is much more neutral. If you do try it out, I’d love to know!