Spinach Artichoke Dip

Super Bowl Sunday is the second largest food event next to Thanksgiving in our country. Topping the list of party favorites are wings, pizza, beer, dip, popcorn and soda.

bowl of spinach artichoke dip with sliced cucumbers and carrots around the bowl

While I do love to indulge from time to time, I wanted to challenge the dairy-filled, greasy, gas-inducing status quo of typical Super Bowl party fare to see if I could come up with a healthy replacement. The goal of course is that whatever I made, had to make the mouths water of any skeptics out there.

Although I hail from the land of football and cheese, I’m not much of a football fan myself. I did however marry a Patriots fanatic, so I’ve learned to watch the occasional football game from time to time. And with our local Broncos playing in the big game this weekend, I’ll definitely be my plopping my tush on a comfy couch to cheer them on.

So what I am bringing to my Super Bowl party?

Spinach Artichoke dip, of course!

This Spinach Artichoke dip whips up in less than 30 minutes and combines raw ingredients with warm sautéed veggies. It’s best served warm with a few slices of cucumbers or flax seed crackers.

We hope you enjoy this food-filled weekend, knowing that it doesn’t have to be all or nothing, healthy or completely over-indulgent. Pick a few healthy recipes to supplement some of your traditional favorites and you won’t be left feeling like a linebacker at the end of the game.

What are you whipping up for the big game? Share with us in the comments section below.

Go Broncos!


Spinach Artichoke Dip

Yields: 4 cups


  • ¾ cups cashews (soaked for 4 hours)
  • ½ cup water
  • 2 large handfuls of spinach
  • 2, 14-ounce cans or jars of artichoke hearts
  • 1 TB extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ¼-½ tsp cayenne pepper
  • ½ TB lemon juice
  • 1 cucumber, sliced


In a food processor fitted with an S-blade, blend water and soaked cashews until creamy. Set aside in a small bowl. Drain and rinse artichokes and set aside. In a medium saucepan over low heat, cook olive oil and onions, stirring frequently, for 10 minutes or until onions are translucent. Add in garlic, cook for 2 minutes. Stir in artichokes, sea salt, black pepper, and cayenne until warm. Pour contents of saucepan into a food processor; add spinach, lemon juice and creamy cashews, blend until smooth. Serve warm with slices of cucumber. Enjoy!

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Showing 2 comments
  • Lindsey Hannon

    I love this dip! I am a huge fan of spinach artichoke dip and try to make it whenever I can for any special occasion. The version I’m used to is loaded with sour cream, mayo, and cheese (a lot of cheese). I made your version of this dip for a snack during my cleanse (on day 9!) and I’m not missing the dairy products at all! The flavor is rich and a little spicy with the addition of the cayenne. It also holds up well in the fridge and can be reheated for a few seconds in the microwave to warm it back up just slightly. I prefer it a little warm because the contrast with the cold veggies is just perfect.

    Thanks for such a wonderful dish!

    • Jo Schaalman

      I’m so glad you’re enjoying it Lindsey! I was hoping to make it as close to the “real” thing so that the added dairy products wouldn’t be missed. I also like it heated up better. Thanks so much for leaving a comment!!

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