Spinach Artichoke and Bacon Dip
 
 
Created by:
Serves: 8
Ingredients
  • 1 cup raw cashews
  • 2- 10 oz packs chopped frozen spinach
  • 1- 12 oz jar artichoke hearts
  • 1 lb sliced bacon
  • 2 tablespoons bacon grease or olive oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 can full-fat coconut milk
  • 1 tsp lemon juice
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp dried oregano
  • Extra salt, pepper, and garlic powder to taste
Instructions
  1. Soak cashews in hot water for at least an hour. The longer they soak, the more creamy they get.
  2. Cook your bacon (I baked mine) and set aside to drain on a paper towel-lined plate. Reserve two tablespoons of the bacon grease.
  3. Microwave the frozen spinach until softened. Squeeze out as much water out as you can.
  4. Drain the artichoke hearts and give them a rough chop.
  5. In a skillet, heat reserved bacon grease and cook the onion over medium heat until translucent, about 2-3 minutes. Add in the minced garlic and saute for another minute. Add in the spinach and artichoke hearts and reduce heat to low.
  6. Drain the cashews and throw them in a high speed blender or food processor. Add the coconut milk, lemon juice, salt, and spices. Puree until creamy. It's okay if it has a little texture to it. It should be similar to ricotta cheese.
  7. Pour the cashew sauce over the spinach & artichokes and stir until heated through.
  8. Chop the bacon and stir that into the spinach mixture. Remove from heat and pour into a serving dish.
  9. Serve dip with veggies or your favorite chips (mine are plantain chips!) and enjoy. The dip will keep for several days in the refrigerator, and it's great hot or cold.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/spinach-artichoke-bacon-dip/