One of the guilty pleasures during the holidays is enjoying a snack … and especially anything that involves DIP.
Can you name one person that doesn’t love a creamy, delicious dip?
The problem is that dips are loaded with calories, excess sodium, and lots of ingredients that can leave you feeling less than awesome!
Especially extra delicious cheesy dips (my favorite). Know what I’m talking about? I used to eat a TON of cheese DAILY 🥺. God, cheese did wonders to my digestive system . Plus, it fed my addictive behavior nicely 🤪.
Well, great news. With a few easy substitutions, you can enjoy your favorites and stay on track with your health goals.
I’m going to let you in on a big secret. Have you ever heard of nutritional yeast? It’s the trick to adding a “cheesy flavor” to all of your recipes without the calorie/fat/bloat factor. I love it!
Basically, it’s an edible yeast that lends an “umami” flavor.
Nutritional yeast is the ingredient that makes this Paleo Spinach-Artichoke Dip taste so delicious! You’ll definitely want to bring this recipe out for your next holiday party, game day, or dinner party.
To keep this recipe paleo-/Whole30-friendly, serve this with veggies chips and sticks (carrots, celery, bell pepper, cucumbers, etc.).
- 1 can 14oz, artichoke hearts
- 4 cups baby spinach (organic is best)
- 4 gloves garlic, minced
- 1 cup egg-free mayo (Primal Kitchen Avocado Oil Mayo is Yummy)
- 1/4 cup nutritional yeast
- 1/2 tsp red pepper flakes
Preheat oven to 350° Fahrenheit (175º C) and prepare the veggies: chop the artichoke and spinach, and mince garlic.
Mix all the ingredients together in a bowl, and then add to an oven-safe baking dish.
Bake for 20-25 minutes, until heated through.
Serve immediately with your choice of dipping device.
I hope you enjoy this recipe at your next gathering! If you try it, be sure to let me know how you like it!