Spinach-Artichoke Dip

By vdub

Ingredients

• 2 , 10 ounce boxes frozen, chopped spinach
• 2 , 14 ounce cans or jars of artichoke hearts (I used brined)
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 1 tablespoon lemon juice
• 1 1/2 – 2 cups (approximate) cashew cream

Details

Servings 1
Adapted from paleospirit.com

Preparation

Step 1

Defrost the spinach and squeeze out the excess water. Set aside.
Drain and roughly chop the artichokes.
Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
Add in the spinach and lemon juice and stir until heated through.
Stir in the cashew cream.

Best served wark