Clean Spinach Artichoke Dip Recipe

You know I love to take crowd-pleasing acidic dishes and turn them into alkaline, anti-inflammatory new favorites – especially when they contain lots of healthy fats and minerals.

This flavorful dip contains many of the foods that are best for your mental health, unlike the ingredients in traditional spinach artichoke dip. (Keep an eye out on Thursday for more of the best foods for your mental health and wellness!)

I’ve combined canned artichoke hearts because they’re so easy to use (choose organic) with raw spinach, white beans, cashews, lemons, and garlic for a zesty dip you’re going to want to make again and again.

Give it a try and let me know what you think over on Facebook.


Ingredients [Serves 2]

1/4 cup parsley
1 can organic artichoke hearts
1 handful fresh spinach
2 cloves garlic
1 lemon, fresh juiced
1 tsp. lemon zest
1 can white beans (I use Eden Organics)
1/4 cup raw cashews
1 tbsp. coconut oil
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste


Blend all ingredients in food processor until paste like, starting with the raw cashews to chop them into fine pieces. Season with salt and pepper. Serve with fresh cut veggies. My new book is packed with tasty dinners that cook in minutes to serve up a satisfying, anti-inflammatory meal that will help you end your sugar cravings and heal your body deliciously! 

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Dr. Daryl

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