Spinach and Artichoke Dip (Paleo)

In a sad attempt to honor Earth Day (this Wednesday, people!), I am sharing this spinach and artichoke dip. The artichokes are mashed up to form a hummus-like base for this recipe.

Now, if only artichokes were blue! Then we’d have the “blue oceans” and the “green lands.”

See the intentions of my creation now?

No? Ehhh, I’m having trouble too… 😦

But seriously, I cannot think of any naturally blue foods that would give something a blue color (blueberries don’t count either- they bleed violet).

Awww well, a dip is a good dip as long as it tastes good 😉 

Spinach and Artichoke Dip (Paleo)

Ingredients: 

2 (14oz each) cans of artichokes, rinsed and squeezed of all excess water

1/3 cup olive oil

1 tbsp avocado oil

6 garlic cloves

1/2 an onion, chopped into small bits

4 cups fresh spinach

1 tsp salt

pepper, to taste

Directions:

Combine artichokes and olive oil in a food processor and blend until smooth-ish.

In a pan, add avocado oil and garlic. Sauté for 1 minute. Add in onion and sauté for another 3 minutes. Add in spinach, cover with a lid, and place on low heat. Cook until spinach has wilted. Transfer pan contents into food processor and pulse (just until spinach is broken up). Add salt and pepper and serve! 

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