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Whole30 Spinach Artichoke Dip
Whole30 Spinach Artichoke Dip is the perfect comfort food! This vegan spinach artichoke dip is creamy and comforting without any of the cheese or mayo! This recipe only has 7 ingredients and takes 15 minutes to make from start to finish.
Microwave the spinach for 5 minutes or steam on the stove until defrosted. Let the spinach drain in a colander to cool off slightly after microwaving.
After squeezing the liquid from the spinach make the creamy garlic sauce.
Blend together 1 cup hemp hearts, water, garlic oil and 1 tsp salt in a high speed blender for 1 minute.
Once spinach is cool enough, press it through the colander to drain off excess water. Don’t skip this part. I squeeze it with the back of a wooden spoon against the colander or simply use my hands to squeeze it out.
When the spinach is as dry as possible, add it to a large bowl. Add the creamy garlic sauce and stir well.
Using the same blender add the drained canned artichokes and pulse until broken up 4-5 times.
Add the artichoke pieces and 1/2 tsp salt to the dip and stir well.
Spray a glass or ceramic serving dish with non-stick spray and add the spinach artichoke dip. Top with 3 tbs of hemp hearts
Place under the broiler (on high) for 3-5 minutes until the top starts to brown.
Serve hot or warm
If you don't have hemp hearts, you can also use raw cashews that have soaked in water 4 hours to overnight. If you don't have time to soak the cashews, boil them in water for 3-5 minutes or microwave 90-120 seconds.
If you don't have garlic olive oil, you can use olive oil and garlic powder
If you don't have frozen spinach, you can use frozen kale as well.