Recipe Directions
1. In the bowl of your food processor, combine and spinach and artichoke hearts until chunky. Depending on preference, this may be more or less – I like an almost smooth texture.
2. In your blender, blend the rest of the ingredients until smooth.
3. Stir the two mixtures together and place in a flat casserole (if you plan on warming it) or in a bowl (for a cold dip).
4. If you warm it, put it in the dehydrator at 110 degrees for about an hour, or until warmed through.
5. To serve it cold, let marinate in the fridge for at least an hour, and serve with Basic Brown Bread, made into triangles.
Poemomm's Thoughts
By poemomm This dip is a near clone of the original, cheesy goodness that pops up with regularity at SAD events from Maine to California.
I like to serve it with Basic Brown Bread, cut into triangles, and cold for another take on a party favorite – the bread bowl and Knorr Spinach Dip.
The salt is high, admittedly, but it recreates the saltiness from the mayo and cheese of the original dish.
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Comments
Top voted
ladyfiremedic5
May 04, 2010
THIS IS RAWSOME!!! I don't think I can stop eating it! Good thing it is RAW! HUGS&PEACE Carrassa
sueko
May 10, 2010
Aren't the frozen artichoke hearts cooked or at the least blanched before they are frozen? Not truly raw at any rate. Sounds yummy though.
poemomm
May 10, 2010
*shrugs* I'm sure they are. Keep in mind I'm High Raw and not a hundred-percenter. So it's not that big a concern to me.
All
Sara M.
Aug 10, 2016
What size box of artichoke hearts ? I only have the large jar of artichoke hearts. Sounds yummy and I want to make it but I want to get the proportions right. Thanks, Sara.
queenfluff
May 29, 2010
I made this last night for a potluck and it turned out great. I used pine nuts and cashews instead of mac nuts. I put the mix in hollowed out cucumber slices to make a little appetizer.
poemomm
May 10, 2010
*shrugs* I'm sure they are. Keep in mind I'm High Raw and not a hundred-percenter. So it's not that big a concern to me.
sueko
May 10, 2010
Aren't the frozen artichoke hearts cooked or at the least blanched before they are frozen? Not truly raw at any rate. Sounds yummy though.
anmanoel
May 08, 2010
this is really good. I added a little tahini, a pinch of sugar, some cumin, and used cashews instead of macadamias. will make this again for sure!! :9
poemomm
May 05, 2010
Hrmmm.. good idea! Let me know how it tastes.
Mopoke
May 04, 2010
Asparagus and spinach.... hmmmm bulked out and made creamy with the nuts and then flavoured with the hint of lemon and garlic......it sounds good but I want to eat frozen artichokes now ..... do u think they taste a bit like sunflower seeds? The artichoke plant and sunflowers seem to have a teeny bit in common - both big and fleshy with large flowers....
dodile
May 04, 2010
Oh my gosh, this is so DELISH! I made it with less salt but of course I added cayenne pepper!
poemomm
May 04, 2010
LOL! I think you might be able to use fresh -- but they're generally not worth the work.
You can always just eliminate the artichokes or sub in something else... perhaps some asparagus with lemon. LOL
Mopoke
May 04, 2010
I don't think I have seen frozen artichokes here in Oz? Am I going to miss out?
It sounds so easy but good poemmom...your recipes are great!
ladyfiremedic5
May 04, 2010
THIS IS RAWSOME!!! I don't think I can stop eating it! Good thing it is RAW! HUGS&PEACE Carrassa
Marysia
May 04, 2010
drooooool
teade
May 04, 2010
This was my FAVORITE!! I even recreated it with tofu back when I still did the cooked stuff.
Is there any way to do this with fresh artichokes?
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