Dairy Free Artichoke Spinach Dip

It was one of those moments where you think to yourself, this is not going to work. Then you try it and dam! This stuff is good!! – I love those moments!

Here is what I did to make this delightful dip:

1 cup pumpkin seeds (shelled) put into a food processor until they are finely ground. I added olive oil a little at a time until it was nice and smooth – almost like peanut butter. 

Meanwhile, on the stove, I had a pack of frozen chopped spinach and a can of artichokes in water. They were in a medium sauce pan over medium heat until the spinach had thawed and could be mixed in with the artichokes. The artichokes break down easily into small pieces.

Back to the seeds, I added 1/2 tbsp garlic powder and 1/2 cup miracle whip light. Mix it all together and you’ve got yourself a base for the dip. You can add other things like paprika, hot sauce or cayenne if you would like a little kick.

Drain the heated spinach and artichokes in a colander before mixing it in with the base. 

Get yourself some bread or chips to enjoy! Bon appetit!

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