We love a good “snacky dinner” and since going paleo our traditional Sunday night snacky dinner has taken a backseat, as snacky items that we normally would buy were cheese and bread. I have a feeling they’ll be making a comeback as this recipe and this Buffalo Chicken Dip are in our arsenal.
- 1 cup cashews (soaked in fridge over night in 2 cups water)
- 1/3 cup nutritional yeast
- 1/4 paleo mayo (or regular mayo– whatevs. We like Just Mayo)
- 3 tablespoons minced garlic
- 1 jar artichoke hearts chopped and drained (super drained)
- 1/3 cup chopped black olives
- 1 bag spinach leaves frozen or fresh (chopped prior to adding)
- 2 cups shredded chicken
- 1 tablespoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon chopped basil leaves
- salt and pepper to taste
- Preheat oven to 350º F.
- Puree cashews in food processor or blender. Start with no liquid but add 1 tablespoon at a time until desired creamy consistency.
- Add cashew cream, mayo, garlic, garlic powder, oregano, basil, salt and pepper to a medium mixing bowl — stir until combined thoroughly.
- Add olives, artichoke hearts and chicken and stir to combine until all pieces are covered. SUPER DRAIN the artichoke hearts before adding them to avoid excess liquid in the dip. Don’t be afraid to wring them out with your hand with a good squeeze.
- Add up to an entire bag of spinach leaves. Frozen leaves will crumble easily, but fresh leaves will need to be chopped into bite sized pieces (this makes it easier to sneak them in to toddlers). Stir until thoroughly combined.
- Bake at 350º F for 20 minutes, or until top is slightly brown. It may bubble slightly.
- Let cool and serve with gluten free bread or crackers, plantain chips, tortilla chips or as an entree for dinner. Refrigerates well and reheats well!
I’m not exaggerating when I say we loved this stuff. Lincoln devoured it for snack and we didn’t plan an extravagant dinner that night, so he ate another helping mixed in with meat from chicken thighs. So good! Happy dipping!