Great DIP is one of my guilty pleasures! Can you name one person that doesn’t love a creamy, delicious dip?
The problem is that dips are loaded with calories, excess sodium, and lots of ingredients that can leave you feeling less than awesome! Especially extra delicious cheesy dips (my favorite). Know what I’m talking about?
Well, great news. With a few easy substitutions you can enjoy your favorites and stay on-track with your goals.
I’m going to let you in on a big secret. Have you ever heard of nutritional yeast? It’s the trick to adding a “cheesy flavor” to all of your recipes without the calorie/fat/bloat factor! Basically, it’s an edible yeast that lends an “umami” flavor.
You’ll definitely want to bring this recipe out for your next holiday party, game day, or dinner party. To keep this recipe paleo-/Whole30-friendly, serve this with veggies chips and sticks (carrots, celery, bell pepper, etc.).
(serves 6, depending on appetite)
- 1 14-oz can artichoke hearts
- 4 cups baby spinach
- 4 cloves garlic, minced
- 1 cup egg-free mayo
- ¼ cup nutritional yeast
- ½ tsp red pepper flakes
Preheat oven to 350° Fahrenheit (175º C) and prepare the veggies: chop the artichoke and spinach, and mince garlic.
Mix all the ingredients together in a bowl, and then add to an oven-safe baking dish.
Bake for 20-25 minutes, until heated through.
Serve immediately with your choice of dipping device.
I hope you enjoy this recipe at your next gathering! If you try it, be sure to let me know how you like it! Enjoy!