Spinach Artichoke Macadamia Nut Dip (Oil-Free)

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This Spinach Artichoke Macadamia Nut Dip requires ZERO cooking and uses only a blender! It’s super easy to make, healthy, oil-free and can be served warm or cold. =)

I recently returned from my yearly vacation to Hawaii and have had macadamia nuts on my mind. This buttery and creamy nut is a favorite there and used in many different dishes and desserts.

And who doesn’t love Spinach Artichoke Dip!? I certainly do. And it’s even better with the addition of macadamia nuts.

To begin, in a high powered blender, add the macadamia nuts and nutritional yeast. Blend until as powder-like a consistency as possible (but don’t over-blend). I usually blend for about 30 seconds.

Next, add the artichoke hearts, spinach (moisture/water removed as much as possible), lemon juice, garlic, almond milk, salt, pepper and cayenne pepper. Blend on low until mixture is full combined.
Note: depending on your blender, you may need to stop and stir the mixture and try blending again. I usually blend as much as possible, then use a large spoon to make sure the mixture is combined thoroughly.

Remove from blender and serve. This recipe makes 3 cups, or 12 (1/4 cup) servings. This dip can be eaten cold with bread, crackers or tortilla chips, or even on pasta. Note: I prefer to eat it cold as the flavors pop a bit more. =) Store in an airtight container for 3-4 days in the fridge.  Enjoy!

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Spinach Artichoke Macadamia Nut Dip (Oil-Free)

• Author: Christin McKamey


• Prep Time: 10


• Total Time: 10


• Yield: 12 1x

Scale

Ingredients

• 1/2 cup raw macadamia nuts


• 3 tablespoons nutritional yeast


• 1 can artichoke artichoke hearts, drained


• 10 ounces chopped frozen spinach, thawed and moisture removed*


• 3 tablespoons fresh lemon juice


• 3 garlic cloves, minced


• 1 1/4 cup unsweetened almond milk


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1/8 teaspoon cayenne pepper, or to taste

Instructions

1. In a high powered blender, add the macadamia nuts and nutritional yeast. Blend until as powder-like a consistency as possible (but don’t over-blend).


2. Add the artichoke hearts, spinach, lemon juice, garlic, almond milk, salt, pepper and cayenne pepper. Blend on low until mixture is full combined. Depending on your blender, you may need to stop and stir the mixture and try blending again. I recommend blending as much as possible, then using a large spoon to make sure the mixture is combined thoroughly. 


3. Remove from blender and serve. This recipe makes 3 cups, or 12 (1/4 cup) servings. This dip can be eaten cold with bread, crackers or tortilla chips, or even on pasta. Note: I prefer to eat it cold as the flavors pop a bit more. =) Store in an airtight container for 3-4 days in the fridge. Enjoy! 

Notes

After tasting, if you prefer your dip a little less tart, you can add 1/2 to 1 teaspoon maple syrup and blend again.

*To remove moisture, I microwave the spinach in a large glass measuring cup for 2 minutes. Then I use a few paper towels and press down carefully on the spinach until most of the moisture is removed.

Keywords: spinach artichoke, dip, spread