• Becky Berberich

Cheddar Artichoke Spinach Dip


Cheese. It's one thing that people don't want to give up. Instead of grossing you out with facts about pus in milk or scaring you with facts about cholesterol, I'm going to give you good news. You sincerely can adjust your tastebuds to find things that are not cheese to taste as delicious as cheese.

As I was rushing home from work today (it was a loooong day and I was hungry) I really got in the mood for something savory and dare I say 'cheesy'. I wanted to post for a while about a spinach artichoke dip I made all the time but I did mine today a little different than usual. Instead of going for just a plain creamy or buffalo flavor, I wanted this to have a distinct cheddar-esque flavor. I've made spreadable cheese before that was bangin' so I decided to marry the two ideas and make cheddar cheese spinach artichoke dip.

Ingredients:

- 1/4 cup raw almonds

- 1/4 cup raw cashews

- 6 sun-dried tomatoes halves

- 2 Tbs white miso

- 1/3 cup nutritional yeast

- 1 tsp paprika

- 1/2 cup of water

- 16 oz bag of frozen chopped spinach

- 12 oz bag frozen artichoke hearts

- 1 tsp salt (or more to your taste)

Instructions:

Step 1: Pre-heat oven to 375 degrees. Run artichokes under warm water until thawed. Cut into small pieces (each half of a heart I cut into 8ths) and place in bowl with frozen spinach.


Step 2: Put everything else in a blender and run till SUPER smooth but also thick. Because I use frozen veggies I know they are holding a lot of water and the dip will reach the correct thickness when more water enters it as it bakes. I'm not gonna lie. You could 100% stop here and just put it on crackers or over anything you want cheddar cheese on. I kind of recommend trying it at some point.

Step 3: Cover veggies with sauce from blender and stir. Place mixture into a baking dish.


Step 4: Bake at 375 for about 25 minutes until everything is heated though. If you feel it is too runny you can let it bake for a little or if you make it again, let the spinach thaw and pat dry.


I make versions of this dip all the time and it's always great! It also clocks in super low calorie so you can eat away without too much worry. I'll be sure to post the buffalo version soon for the Super Bowl.

Recipe makes 5 servings; Serving size 1 cup*; Calories 128; Fat 4.6 g; Fiber 4.9 g; Protein 5.8 g; Carbohydrates 11.6 g

*one cup is so much dip!! If you want to do more sauce and less veg I get it, but I just didn't calculate the calories


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