Spinach Artichoke Side Dish/Dip
Do you love that artichoke dip, served at holiday parties? If so, you will love this dish. This recipe can be used as a vegetable side-dish or a dip. It tastes similar, but without all the cream cheese, and much lower in calories. Artichokes are very nutritious, and high in fiber which feeds your microbiome. Cauliflower is a cruciferous vegetable from the brassica family and is high in vitamin K, vitamin C, and folate. Of course the spinach, onion and garlic in this recipe are all full of antioxidants and phytochemical goodness as well. Now you can enjoy the yummy artichoke dip flavor, with a nutritious punch at any meal!
Spinach Artichoke Side-dish/dip
Ingredients
12 oz frozen chopped spinach
2 cups of marinated artichoke heart quarters (usually in a jar)
1/2 head of a medium cauliflower
2 tablespoons olive oil
1/2 cup finely chopped onion
4-5 cloves of garlic minced
1 teaspoon ground garlic powder
1/2 teaspoon paprika salt
1/2 teaspoon salt
1/4 teaspoon pepper
Cream sauce:
1/2 cup raw cashews; soak in water overnight or at least 5 hours
1/2 cup liquid: vegetable broth or chicken stock
Instructions
Defrost and thaw spinach; drain extra liquid and place in a large bowl
Roughy chop artichoke hearts into bite size pieces; add to the spinach bowl
Run cauliflower florets through a food processor to make cauliflower rice; leave in processor and set aside
Heat the olive oil in a medium skillet; sauté onions and garlic until translucent
Stir the cauliflower into the onion mixture and cook until heated throughout
To make cream sauce, rinse cashews in cold water, then blenderize with the liquid of your choice (see above) until smooth
Pour the cream sauce into the skillet with the vegetables
Thoroughly mix all ingredients together; additional spices, vegetables and sauce.
Cook until all moisture is gone and desired texture is achieved.
Note: Garnish with fresh herbs or a few artichokes and maybe sundried tomatoes.