I am in love with this paleo artichoke spinach dip recipe. I used cashew cream in place of mayonnaise and some nutritional yeast to give it a cheesy flavor. Instead of using chips or bread to dip it in, I made twice fried plantains which are also often called tostones in Latin America. If you haven’t tried them before, they are a MUST!

The star of the show here is really the artichokes. Not only are they delicious, they are mega healthy. That’s why I added twice as many as most people do into my dip.

Health Benefits of Artichokes

Artichokes are part of the sunflower family and are actually a perennial thistle. Did you know artichokes have been used for centuries to increase bile production and cleanse the liver? They are loaded with the antioxidants cynarin and silymarin which scientist think is responsible for their liver protective and healing properties. In an obese population, taking artichoke extract was shown to decrease liver inflammation and fatty deposits in the liver. It really is an incredibly healing food.

Artichokes are full of fiber, Vitamin C, Vitamin K, folate, magnesium, manganese, copper, potassium and phosphorus. So what does that mean to you?

What are Artichokes Good For

Boosting heart health
Lowering bad cholesterol LDL and increasing good cholesterol HDL
May help lower blood pressure by widening blood vessels
Improving liver health by protecting it from damage and promoting the growth of new tissue
Increasing bile production which helps to remove toxins from your liver
Reducing your risk of cancer (specifically breast, liver and skin cancer)
Improving gut bacteria thanks to a specific type of prebiotic fiber
Improving digestion and indigestion by increasing bile blow, accelerating intestinal movement and assisting in fat digestion
Easing symptoms of IBS
Lowering and stabilizing blood sugar levels
Artichoke leaf extract can assist with appetite control

These are all great reasons why you should be adding more artichokes into your diet and the reason why I doubled the artichokes in this recipe. It’s the perfect junk food remake!

paleo vegan artichoke spinach dip with twice fried plantains

Paleo Artichoke Spinach Dip with Twice Fried Plantains

This delicious dip is gluten, grain and dairy free. It uses cashews as the cream base, but no one will know it's healthy. Serve it alongside twice fried plantains for your next get together or just eat it for dinner like we do.

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Total Time 30

Servings 8 people

Ingredients

For the Spinach Artichoke Dip Sauce

1 1/2 cup raw cashews
1/3 cup avocado oil
1/3 cup nutritional yeast
3 tbs lemon juice
1/2 cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp salt

For the Artichoke Dip

2 tbs avocado oil
1 onion, diced
5 cloves garlic, peeled and minced
1 bunch organic spinach, chopped
2 14oz cans artichoke hearts, drained, rinsed and chopped

For the Tostones

3 plantains, peeled and cut into 1 1/2 inch pieces
3/4 cup organic unrefined coconut oil

Instructions

Preheat the oven to 350 degrees. Set rack in the middle.
Heat up some water to boiling. Add the cashews and let them soak for 15 minutes or until soft (alternatively you could soak them overnight but I never remember to do this.) Then drain.
In a high speed blender, add cashews, 3tbs lemon juice, 1/2 cup water, 1/3 cup oil, nutritional yeast and spices. Blend until smooth. Taste and adjust seasonings if needed.
In a large skillet over medium high heat, add 2tbs oil. Cook onion until soft, 5-7 minutes. Add garlic until fragrant, 1-2 minutes. Add chopped spinach and artichokes. Stir well and continue to cook until spinach has wilted and mixture is heated through, another 5 minutes.
Pour the sauce into the skillet with the veggies and mix well until heated through.
Transfer to an 8×8 pan and bake for about 15-20 minutes or until hot and starting to brown a bit on the top.
Meanwhile, make your tostones. In a large deep skillet (I used cast iron) heat coconut oil over high heat. Add your plantain chunks and cook until bright yellow and starting to brown.
Remove them and place them onto a parchment sheet on your counter. Continue to cook in batches until all of them are cooked. Then carefully place them upright, cover the top with another piece of parchment, and push down to smash them into circles about 1/2 inch thick. I used the back of a serving spoon to do this but anything flat will do. I also placed one of my hands around the top of the plantain gently guiding it down so that it doesn't fall over and smash the wrong way.
Reheat the oil in that skillet. Then add your patties and fry on each side until deep golden brown, a few minutes per side. Remove them and place on paper towels to absorb a bit of the grease.
Serve alongside dip and enjoy!