Shopping Cart

Picnik Creamer Spinach & Artichoke Dip

A proven holiday crowd favorite


You know it's going to be a good party when a big bowl of warm, cheesy Spinach Artichoke Dip sits front and center on the hor d'oeuvre table.

 

This recipe is sugar-free, keto-friendly, and loaded with alkalizing greens like spinach and collard greens. It's super easy to make and can be prepared a day or two ahead of time and placed in the oven to bake when you're ready. Easy, peasy holiday appetizer that is sure to be a crowd pleaser.

 

Let's dive in...

 

 See Green Bean Casserole recipe here.

 

Picnik Creamer Spinach & Artichoke Dip

 

Serves 10-12

 

Ingredients:

 

  • 2 10 oz. bags frozen organic whole leaf spinach; thawed, drained, and squeezed
  • 1 10 oz. bag frozen organic collard greens; thawed, drained, and squeezed
  • 1 14 oz. can organic, quartered baby artichokes; drained and rough chopped
  • 1 4.9 oz. can organic water chestnuts; rough chopped
  • 1 cup yellow onions; medium diced
  • 2 tbsp. garlic; chopped
  • 2 tbsp raw apple cider vinegar
  • 1 cup tapioca starch
  • 1 tsp. nutmeg; grated
  • 2 cups raw parmesan cheese + ½ cup set aside
  • 2 ½ cups Picnik Butter Coffee Creamer
  • 3 tbsp. avocado oil + 2 tbsp. set aside
  • Salt & black pepper to taste

 

Directions:

 

  1. Preheat oven to 350 F degrees.
  2. Next, using a pastry brush, take the 2 tbsp. of avocado oil and grease the bottom of a 9 x 9 casserole baking dish. Set aside.
  3. Working in a heavy bottom sauce pot, add the 3 tbsp. of avocado oil and place over medium high heat.
  4. Once the oil begins to shimmer, add the 1 cup of medium diced onions. Season with salt only.
  5. Allow the onions to sauté, stirring often, until they become translucent, about 3-4 minutes.
  6. Add the chopped garlic and stir to incorporate. Allow the garlic to soften for a minute.
  7. Next, sprinkle the tapioca starch over the onion and garlic mixture and stir to combine. The mixture will start to thicken.
  8. Now, add the Picnik Butter Coffee Creamer and stir to combine.
  9. Continue to stir the mixture until it comes to a full boil and becomes very thick.
  10. Once the mixture has thickened, remove from heat, and add the nutmeg, raw parmesan, water chestnuts, and artichokes hearts and stir to combine.
  11. Now, add the spinach and collard greens and stir to combine. Adjust seasoning with salt and black pepper.
  12. Scoop the mixture into the prepared casserole or baking dish.
  13. Sprinkle the remaining raw parmesan over the top of the mixture.
  14. Place the casserole in the 350F degree oven until the cheese is melted and golden brown.
  15. Serve with almond flour tortilla chips or your favorite toasted gluten-free bread.

 

A few more holiday recipes to enjoy this season:

 

    ← Back to the Picnik Journal




    Subscription Details

    By choosing a subscription, you will save 10% and will receive this product every 4 weeks. You can edit or cancel your subscription at any time by logging in and accessing the settings in your account
    - Thank You

    We use cookies to ensure you receive the best experience on our site. If you continue to use this site we will assume that you are okay with our terms HERE