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Spinach-Artichoke Dip ~ THM S




  • 1 tsp mineral salt put in water to boil spinach
  • 2 10- ounce bags fresh spinach stems removed
  • 1 tablespoon butter
  • 2 tablespoons minced onion
  • 1 clove garlic minced
  • 1/2 tsp mineral salt
  • 2 teaspoons oat fiber
  • 3/4 cups almond or cashew milk
  • 1/2 cup heavy cream lighter option: half and half or more nut milk
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup grated parmesan cheese
  • 1/4 cup nutritional yeast
  • 1/4 cup sour cream plus more for serving (lighter option: 0% Greek yogurt)
  • 1/2 cup shredded white sharp cheddar cheese
  • 1/2 cup artichoke hearts thawed, squeezed dry and roughly chopped



  • Bring a largepot of salted water to a boil. When water is boiling, stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the oat fiber and cook, stirring, until lightly toasted, about 1 minute. Whisk in the nut milk and cream and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan, nutritional yeast and sour cream.
  • Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with raw veggies or crunkers recipe on page 452 in the THM Cookbook.


If you want, you can put the warmed dip in a casserole dish and sprinkle the top with more cheese. Bake at 350 degrees until cheese is melted. 
If you make the dip a day ahead just top with cheese and refrigerate. Then bake at 350 degrees for 15 minutes or till cheese is melted and dip is heated through.