This dip! I love dip. Some of my favorite dips include my Buffalo Ranch Dip, BBQ Chicken Dip and Southwest Ranch Dip. It might seem like a weird thing to love but I really do love dip, and I really love this Paleo Roasted Garlic and Artichoke Dip. This was my first time roasting garlic myself, but it definitely won’t be my last! The roasted garlic gives this dip an extra savory level of flavor. My taste-testers aka my friends loved this Roasted Garlic and Artichoke Dip and couldn’t believe it was paleo. I call that a win!
So it is my birthday this week. I never seem to share “birthday” type recipes around my birthday. Oh well! I love creating savory recipes way more than making sweets. Don’t get my wrong though- I love eating sweets! Just not baking them! This year has been crazy. I posted 53 new recipes, moved states and started a new job. This year has been a year of transitioning and a year of new beginnings. I have loved every minute of it, and I can’t wait to see what the next year holds!
In other news last week kind of sucked, but I am trying to not let it get me down. Along with my blog, I work a full-time job along with freelance writing. Well last week the company I freelance write for, Mode Media, shutdown unexpectedly and isn’t paying any of its writers’ money owed, including me. This sucks! I can’t begin to say how much this sucks, but I don’t like being a negative person. So I am focusing on the happy! I love my blog and my blog readers! You guys are the best. Since I won’t be freelance writing ever again, I will have more time to invest back in my blog. Get ready for lots of recipes and more of my ramblings!
- 2 small garlic cloves (or 1 large garlic clove)
- 1/2 tbls olive oil
- 2 large handfuls baby spinach, about 2 cups lightly packed
- 1 can artichoke hearts, drained and chopped
- 1/2 cup cashews
- 1/4 cup paleo mayo, or vegan mayo
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Heat oven to 400 degrees.
- Cut 1/4 inch off the top of each garlic clove and place into a muffin tin.
- Drizzle with olive oil then wrap top with tin foil and cook for 40 minutes.
- Let cool then press garlic cloves out of skin. You should have about 1 tablespoon roasted garlic.
- Lower oven heat to 350 degrees.
- In a medium skillet, sauté baby spinach and artichoke hearts until spinach is wilted.
- Boil cashews in two cups of water for 20 minutes.
- While cashews are cooking combine mashed roasted garlic, wilted baby spinach and artichoke mixture, mayo, sea salt and black pepper.
- Once cashews are done, place cashews into a blender and mix until smooth with 1/4 cup cooking liquid.
- Fold in cashew cream with other ingredients then place into small casserole dish or large ramekin.
- Cook for 20 minutes until top is a little crusty. Serve with celery sticks or carrots. Makes about 2 cups.