Spinach Artichoke Dip Fit for a King!

Howdy ya’ll,
Well I know it has been a while since I have posted but I have been super duper busy with my life: work, family, pilates certification, and driving back and forth to Houston every other weekend has left me no time to post recipes and be the outstanding food blogger that you all expect me to be. Anyways…I am back in action. So, this past year my sis and I joined a smaller, private gym here in Austin called Castle Hill Fitness. Not only does this gym have all the equipment, trainers, classes, etc., you can also get a full one-hour body massage or a rejuvenating facial in the gym’s spa!!! I am telling you these licensed massage therapists definitely know what they are doing. One of my favorite things about the gym is the cafe, Food for Fitness…isn’t that cute? The cafe offers wholesome smoothies, coffee and tea drinks, snacks, and homemade healthy entrees like an enchilada frittata for breakfast, or a middle eastern turkey burger with roasted sweet potatoes for dinner. Breakfast and dinner are great, but I usually only have time to grab lunch or a snack. Most recently I discovered one of their newest snacks, the Spinach Artichoke Dip. Now, this is not your average spinach dip made with mayo, and a couple of different types of cheeses. Honestly, I was so blown away by the combination of tasty ingredients that I would never make the traditional kind of spinach artichoke dip that we are all used to ever again…well, maybe just in some cases. Anyhoo, the cafe has made an imitation type of dressing that they refer to as a “cashew mayo.” This cashew mayo is the binder for the spinach artichoke dip and is truly a clever invention. I have actually become addicted to the dip and one day when they didn’t have it in stock I just asked the counter people (who of course have become my new found foodie friends) how to whip this stuff up. And boy, whip it up I did! Actually, I tore it up…I really out did myself…I mean I went above and beyond. Okay, so I guess I should stop tooting my own horn but hey, this stuff is the bomb. I would suggest that you serve it at your next house party, it would be a fantastic addition to the appetizer table…especially paired with Ritz, Triscuits, or some good ole veggie crudite (i eat my dip with cucumbers and carrots). I hope that ya’ll enjoy this dip as much as I did and once again, I apologize for the delay…I will try to live up to my good foodie name from now on!

1 zucchini squash, finely diced
2 small cans of artichokes packed in water, drained and roughly chopped
1/4 c. capers, roughly chopped
1 bunch of fresh spinach
1/4 c. raw cashew pieces
1 Tbs. lemon juice
1 Tbs. apple cider vinegar
2 Tbs. olive oil
1 Tbs. Agave Nectar
salt and pepper

1. Dice the zucchini, chop the artichokes and caper and place in a large mixing bowl.
2. Heat a large saute pan over medium heat and wilt the spinach, season with salt and pepper.
3. Add the spinach to the mixing bowl.
4. In a blender, blend cashew pieces through agave nectar, until it becomes smooth like a mayonnaise-like consistency.
5. Add the cashew-mayo to the mixing bowl, sprinkle with salt and pepper, and combine all of the ingredients together until evenly distributed.
6. Refrigerate for 1 hour before serving…this dish only gets better the longer it is refrigerated.



  1. Anonymous says:

    all i know is that some of this dip better make its way to houston….i’ll have the cucumbers and carrots ready to dive in…

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