Skinny “Cheesy” Spinach Artichoke Dip…Fat Free and Fabulous

Spinach dip is typically a fat filled, creamy, delicious appetizer we all avoid because it isn’t worth the calories or the negative heath consequences of the cream cheese, cheese, and sour cream. Even if it is “veganized,” vegan cream cheese, cheese, and sour cream are not healthy alternatives; they are still full of fat and unnecessary calories.

There aren’t many people I know who will admit they don’t like dip. Its comfort food, and simply delectable. I figured there must be a way to make my dip and eat it too. Just because we follow a healthy vegan diet does not mean we need to skip on the comfort of dip, so why not make it so we can eat it?

I often think about food I want to make at odd moments. This one came to me sitting standing in line at the post office considering what I was going to make for football Sunday.

We went to the farmer’s market and I spotted the brightest purple cauliflower I have ever seen. Who doesn’t like purple? I also found some flaxseed baked whole grain flatbread crackers, so my idea can to fruition.

So, if dip is what you like, and you want to eat it guiltlessly, indulge. Its made of all veggies other than the spices, and it is GREAT, if I don’t say so myself.

Skinny ‘Cheesy’ Spinach Artichoke Dip..Fat Free and Fabulous

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Creamy delicious dip can be enjoyed without the fat and calories in typical dips. Serve with carrot chips and colorful vegetables, or crackers.

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Ingredients

Dip:

• 1 can artichokes, in water (not oil), drain and cut into small pieces
• 1 package frozen , chopped spinach, thawed and drained (squeeze it DRY)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon red pepper fakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Sriracha swirled on the top in a pretty circle

Cheese Sauce: 

• 3 small Idaho potatoes, washed, scrubbed, skin left on
• 3 large carrots
• 1/2 cup nutritional yeast
• 1 Tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon paprika
• 1 cup vegetable broth
• 1 Tablespoon Tamari, liquid aminos or soy sauce
• 1 Jalapeño; seeded and cut into pieces (you may also use one adobe chili pepper instead)
• 1 Tablespoon hot sauce (I used Chalupa)
• 1/2 cup water

Instructions

Guilt-Free Nacho "Cheese"

• Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
• Clean and cut three large carrots and chop them the same size as potatoes
• Cover in water
• Boil for 20 minutes
• While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
• Drain potatoes and carrots
• Put potatoes and carrots into a blender; blend until smooth
• Mixture will be thick; add water
• Left over cheese sauce can be re-heated in a pan for tacos, nachos, a topping for a baked potato, or for spicy mac and cheese.

Dip Directions: 

• Pre-heat oven to 350 degrees
• Saute onions and garlic in a skillet on medium; cook until translucent
• Stir in artichokes and spinach and other ingredients
• Add cheese sauce last
• Pour into a oven safe dish
• Cook for 30 minutes until hot and bubbly
• Serve with whatever you like; I used purple cauliflower carrots, and flaxseed crackers.

Notes

• 1 cup raw cashews can be used in place of carrots and potatoes