Paleo Spinach Dip

Paleo Spinach Dip

This is going to be short, but I have had many requests for this recipe since I posted it on Instagram. I know you all have many holiday and football potlucks ahead of you, so here it is. There are two versions, one with goat cheese and one without. I have not tried it with goat cheese, but it sounds amazing. While goat cheese is not Paleo, it is not the worst cheese to cheat with.

This Spinach Dip makes a great mushroom stuffer. Other ways to use it: Dip (of course! Sweet potato chips, Plantain chips, Paleo breads), pasta zoodles, pizza topper, and more! Be creative.


Paleo Spinach Dip
  2. 2 (14oz) can Artichoke hearts, chopped
  3. 16 oz frozen Spinach
  4. 1 cup Cashews, roasted and unsalted
  5. 2 Tbsp Olive oil
  6. 1/2-1 Tbsp Garlic powder
  7. 1 tsp Onion powder
  8. 1 tsp dried Basil
  9. 1/2-1 tsp Sea salt
  10. 1/2 tsp Black pepper
  11. 1/4 tsp Cayenne pepper

  13. All ingredients above
  14. 2oz Goat cheese, at room temperature
for version 1:
  1. Add frozen spinach and artichokes to a large saucepan over medium heat and sprinkle with just a bit of salt. Allow spinach to thaw and artichokes to warm up.
  2. Meanwhile, process cashews in a food processor. Grind until cashews become a flour. Begin to pour in olive oil, process until mixture is a creamy consistency. Like creamy cashew butter.
  3. Once spinach is thawed, drain excess water from saucepan, and transfer spinach and artichokes to a large bowl.
  4. Add creamy cashew mixture and remaining ingredients to bowl, mix thoroughly.
  5. Serve warm or cold.
for version 2:
  1. Follow steps above.
  2. Add goat cheese to cashew, spinach, and artichoke mixture. Mix well to combine.
  1. ~As I am typing this up, I realized that both times I made this, I only used 1 can of artichoke hearts. I do not know if a second is needed, but I will leave that up to you based on your level of like for artichokes.
  2. ~I used salted cashews, tasted just fine.
  3. ~For version 1, I added about a 3/4 cup of Paleo Mayonnaise, to make it creamier. If you add mayo, may want to cut back on the salt.
  4. ~Bacon is always an option!!
Adapted from PaleOMG
Adapted from PaleOMG
Paleo Rosemary Roasted Almonds | BeckyAmyLew

Rosemary Roasted Almonds

Paleo Rosemary Roasted Almonds | BeckyAmyLew

From the very beginning of our Paleo adventure, nuts have been our go-to snack. They have your protein and healthy fats. Also, it doesn’t take very many to fill you up. If you are like me, then snacking is your weakness. So, nuts are a nice take-along to sustain your munchies throughout the day. We usually buy raw nuts, which can get pretty boring after while. I have been looking for ways to jazz them up a bit. I came across a photo on Instagram of rosemary and coconut oil almonds, and they looked fantastic. I cannot for the life of me remember where I saw it, so I had to experiment on my own to find a recipe that works. Happy snacking!

Rosemary Roasted Almonds
  1. 1 cup Almonds
  2. 1 Tbsp Coconut oil
  3. 1 tsp Rosemary
  4. Sea salt, to taste
  1. Preheat oven to 300 degrees.
  2. Line baking sheet with parchment paper.
  3. Combine all ingredients in a bowl, or large zip lock bag, to coat the almonds. Spread onto baking sheet.
  4. Bake for 15 minutes.
  5. Let them cool before serving.