Caramelized Onion, Spinach and Artichoke Dip – Dairy free

by | Feb 18, 2016 | Brain Health Recipes, Cancer Diet, Gluten-Free, Nutrition, Side Dishes, Snacks | 0 comments

What I sometimes miss about healthy eating is all the delicious party foods. In my younger days there were many nights spent in the good company of friends and dinner was an enormous plate of cheesy spinach and artichoke dip, with nacho chips abound. Well I have found a replacement! A dairy-free, gluten-free, paleo, AIP, brain healthy replacement! And this spinach and artichoke recipe tastes delicious!

Artichokes are full of brain healthy vitamin K. Vitamin K is crucial in reducing damage to neurons in the brain. Artichokes are also known as a vasodilator. Vasodilators help to expand blood vessels which allow more oxygen to reach the brain. More oxygen in the brain helps to improve cognitive abilities! Artichokes are also full of vitamin C and are antioxidants.

Next up is spinach, and it too is full of brain healthy vitamins. Spinach has large amounts of folate and other B vitamins, L-tyrosine and fiber. It improves neurotransmitter function in the brain and helps to fight off inflammation. Inflammation leads to memory loss and poor mental focus. Inflammation is also a significant cause of many other chronic diseases.

Artichokes, spinach, brain healthy, and did I mention delicious? Well it’s worth repeating! The trick to this recipe being “creamy” is to blend the chicken stock with onions and summer squash in the blender. You’ll be surprised at the melt in your mouth results.

spinach and artichoke dip

Caramelized Onion, Spinach and Artichoke Dip - Dairy free

Brain Healthy, dairy-free, gluten-free, sugar-free, paleo, AIP, whole30
Course: Lunch, Side Dish, Snack

Ingredients

  • 1 tbsp coconut oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup summer squash diced
  • 3/4 cup chicken broth
  • 6 oz jarred artichoke hearts drained and chopped
  • 6 oz frozen spinach

Instructions

  • Add the oil to a saucepan over medium heat. Add onion and saute until brown and caramelized. Remove onions to a side dish.
  • Add garlic to remaining oil, add more if necessary, and saute 1 - 2 minutes. Add summer squash to the pan. Saute until squash is tender, stirring occasionally.
  • Place half the onions, and all of the garlic and squash mixture along with the chicken broth into a blender and and process until it forms a smooth creamy sauce.
  • Mix together the sauce, spinach, and chopped artichokes. Pour into a baking dish.
  • Bake at 350 for 20 minutes, or until browned.

Notes

Serve with chopped veggies or roasted sweet potato "fries."  To make the fries, cut up a sweet potato into sticks.  Place in a single layer on a cookie sheet, drizzle with extra virgin olive oil, salt, and pepper.  Roast in a 425 degree oven for 20 minutes, flip over half way through cooking.
Enjoy!
Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!
CONTACT DR. DIANE®

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971

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Image Credit Elaine Boucher

Within each person shines an inner light that illuminates our path and is the source of hope. Illness, trauma, suffering and grief can diminish the light and shroud hope. I am a catalyst for hope and change, offering a way to rekindle this inner light.


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