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

  • Author: Kathy Carmichael
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Description

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


Scale

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

Guilt-free Nacho “Cheese” Sauce:

1 cup “cheese sauce”

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

Keywords: vegan dip, spinach dip, vegan nacho cheese sauce