Spinach artichoke dip

So here is a classic recipe from the 1950’s, when finger foods started to become more popular and more people were eating in front of the TV. I don’t know about you, but we don’t have a TV at our Eagle nest and this recipe is still on a weekly rotation. It will not include the original ingredients such as Lipton dry soup mixes or water chestnuts though. This recipe is extra special because not only is it vegan, but it includes spinach, kale and wheatgrass as the greens. It is also incredibly easy to make… dangerously easy!

Okay nerd out time….

This is one of my first recipes to highlight wheatgrass. Wheat grass is easy to introduce to littles in smoothies and dips. Wheatgrass is a superfood, trendy, and pretty! The benefits of wheat grass are far reaching including, detox and liver support, increasing energy, metabolism and digestion support, boosts immune system and reduces inflammation.

Wheatgrass for littles is so important because of the chlorophyll, antioxidants, magnesium, calcium, b vitamins, and vitamin C. This superfood helps to support regular bowel movements, IBS symptoms, can treat anemia and heals wounds due to regeneration of cells. With this regeneration it promotes, hair, skin, nails and prevents tooth decay, things all mamas need to replenish themselves!

Recipe:

1 lb of fresh spinach leaves

1/2 bundle of kale

Handful of wheatgrass

2 cans of artichoke (BPA-free can liner)

1/2 ripe avocado smashed

1 container of vegan sour cream

1 tsp garlic powder

1 tsp of onion powder

1/2 tsp salt

Warm spinach leaves and kale on stovetop pan with olive oil until they start to become welted. Add artichoke, avocado, sour cream, garlic and onion powders and salt to the pan and mix over low heat. Remove mixture from heat and add wheatgrass. Put mixture in a food processor or high powdered blender and pulse until desired consistency. We like some larger chunks for dip or blend more if you are using for dip, or spreading onto a gluten-free flatbread or crust.

xo, Katie