Dr. Hyman's Championship Artichoke Dip


Dr. Hyman's Championship Artichoke Dip

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Servings and Ingredients

Serves 10
½ c. whole raw cashews
1 tbsp. extra-virgin olive oil, divided
½ c. water
1 avocado, ripe, peeled and diced in chunks
juice from 1/2 lemon
¼ onion, finely chopped
2 cloves garlic, minced
1 (16 oz) bag frozen organic spinach, thawed, finely chopped
1 (14 oz) jar brined artichokes, drained, rough chopped
½ tsp. sea salt
Red pepper flakes, to taste
Fresh parsley, for garnish
Fresh vegetables, for serving


  1. Place cashews, 1/2 tablespoon oil, and water into a food processor and blend until a smooth, buttery texture is formed, about 2 to 3 minutes. Pulse in avocado chunks until it's roughly combined with cashew sauce. There should be a slightly chunky texture. Set mixture aside in a medium-sized serving bowl. Stir in lemon juice.
  2. Heat remaining oil in a skillet over medium-low heat. Cook onion until translucent, about 5 minutes. Reduce heat to low, add in garlic, and stir continuously until fragrant, about 1 minute more.
  3. Add in spinach and artichokes and cook for 2 to 3 minutes more or until veggie mixture is warmed through. Add in salt and red pepper flakes, and stir to combine. Remove from heat and let cool for 3 minutes or until no longer piping hot.
  4. Add spinach mixture to serving bowl and stir to combine. Garnish with fresh parsley, if using. Serve immediately with a side of fresh vegetables.
  5. Store leftovers in the refrigerator for up to 3 days.

Nutrition facts


147 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 226mg
  • Total Carbohydrates: 11g
  • Protein: 4g

Recipe Source:

Mark Hyman, M.D., http://drhyman.com/blog/tag/artichoke-dip/.