(Want to know how I meal plan a month in minutes? Here's how!)
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
- 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).