I may never add dairy or more specifically, cheese back into my diet after making this recipe!  Well, if I had to be dairy free, recipes like this would fill that need!  If you have been reading my posts lately,  you know I am doing the FreeDiet™ for the last few weeks and WOW do I feel great!

I am not bloated or sniffling anymore but I am now working with the Doc {wink} on a few more stubborn issues {yes, I am naturally REALLY stubborn. Thanks dad!}.  I was still in the first phase when I created this recipe so cheese was not on the menu {ARGH} but the results were worth the break from dairy!

We are still fine tuning my adrenal fatigue and my brittle nails.  As far as my adrenals go, I should mention getting my tush in bed before 10:30 has been a near impossible feat!  I can’t fib and tell my Doc I am getting in bed early…mostly because he is in bed before me, of course {wink}.

I am doing some more lab testing to see what minerals I may be deficient in and I am hoping that will correct my thin nails.  Oh and by the way, I have been finding all kinds of ways to get my sweet fix on! Since the FreeDiet™ has me sugar free, I use the So Delicious Vanilla Coconut milk {unsweetened} over frozen cherries and a dash of stevia for a treat. My favorite is their plain coconut yogurt with berries and a dash of stevia!

In the second phase of the FreeDiet™ I now can have cacao powder and bananas {drooling over here}!  I made a chocolate smoothie with coconut milk, hempseeds and added maple and vanilla extracts and one day I did peppermint oil!!  I was in my glory and felt like I should be hiding while sipping on my smoothie because it tasted that naughty.  Hmmm..Or maybe I really was that deprived!

This recipe was created from a craving I was having for that traditional spinach and artichoke recipe!  I made a similar concoction for my Encrusted Artichoke Fish  and tweaked it a tad to make this creamy cheese-free dip!  It is a no-bake recipe so no excuses on this one, it will physically take you 10 minutes to whip it up!

5.0 from 1 reviews

{Un} Creamy Artichoke Dip {paleo, dairy & gluten free}

 

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Prep time

10 mins

Total time

10 mins

 

Author: Dawn Rofrano

Ingredients

• 1 14 oz can artichokes in water
• 1 cup soaked cashews
• 2 tbsp lemon juice
• 2 tbsp. olive oil
• handful parsley or basil
• handful of fresh chives
• or 2 tbsp. dried chives
• 1 tbsp. dried onion flakes
• 1 tsp Himalayan salt
• ⅛ tsp of garlic powder
• pepper to taste (omit for FreeDiet™ phase 1)

Instructions

1. Put all ingredients, except the fresh herbs, in blender like Vitamix or a food processor.
2. Puree until creamy and add fresh herbs then pulse, taste and add extra salt or pepper.
3. Cut some cucumbers, pull out the healthy chips and dip away!

Notes

It was nearly impossible to find canned artichokes without all the preservatives and salt. However, I did find Whole Foods 365 brand was pretty clean soaked in water and Trader Joes had bags of frozen artichokes! It was a 16 oz bag so to make this recipe you will only need 8-9 whole artichokes from that bag. Keep in mind the can is 14 oz. only because of the water they are soaking in and the cans hold about 8-9 artichokes. I have played with adding cayenne or other herbs like Rosemary and it tastes great! If vinegar is ok you can add a tbsp. of mustard for an extra tangy flavor! I made this recipe for those who are following a Candida Diet. It is all about the spices in this recipe and the soaked cashews give it that creamy consistency traditional dips have.

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P.S. Being the patient for a change has helped me to relate to your frustrations and to help encourage you with recipes like this. Not fun being vulnerable {as we age} but we are human, imagine that! Grateful to my husband who can help me age gracefully and with vitality! Thanks Tom, you inspire me daily!

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