This recipe for Paleo Creamy Artichoke Dip is from Rachael Bryant’s brand new cookbook, Nourish: The Paleo Healing Cookbook: Easy Yet Flavorful Recipes that Fight Autoimmune Illnesses.
The Autoimmune Paleo Protocol never looked this good! I’ve toyed with the idea of trying this stricter approach to Paleo, as I am allergic to tomatoes, so I’ve always wondered if some of the other nightshades bother me too. However, it has really been tough for me to commit, as this protocol felt really restricted.
Until…. I got my hands on Rachael Bryant’s Nourish: The Paleo Healing Cookbook: Easy Yet Flavorful Recipes that Fight Autoimmune Illnesses.
For those that aren’t familiar, the Autoimmune Protocol (AIP) removes, eggs, nuts, seeds and nightshades in addition to the standard Paleo diet, void of grains, legumes and dairy.
Rachel’s recipes are so creative and flavorful, you would never guess that they are missing all of the aforementioned ingredients.
If you have a nut, egg or nightshade allergy, I highly encourage you to run, not walk (or just click here to order from Amazon 😉 ) to grab Rachael’s book!
Paleo Creamy Artichoke Dip (with Spinach)
This 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.
Makes 1 ¾ cups
1 tbsp coconut or avocado oil (I use this)
1/3 cup diced onion
2 cloves garlic, minced
1 cup peeled summer squash
¾ cup Chicken Broth (find my recipe here)
6 oz drained jarred artichoke hearts (find some here)
2 tbsp nutritional yeast (I use this kind)
½ tsp ground mace (I use this kind)
6 oz 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 (recipe can be found in Nourish).
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