Woo-hoo Friday is here. This week, and past month for that matter, flew by… how is it already February?!? Anyhow, we have lots of fun things planned this weekend so I’m excited it’s here. Tomorrow I’ll be going to my first wedding dress fitting (yay!) and then Sunday we’re attending a Super Bowl party.
I’m not a huge football fan, unless I’m winning in Fantasy Football, but I like parties and party food so I’m game for the Super Bowl. When brainstorming ideas of what snack to bring to the party, I remembered a spinach dip that was mentioned at a healthy food demo I attended with work last week.
So glad I did — I tweaked the original recipe a bit and the end result turned out great.
Not only is this dip healthy and tasty, it’s also gluten-free, soy free, vegan and raw! The base of the dip is made of soaked cashews, which gives it a creamy, almost cheesy texture and flavor. The jicama gives it a nice crunch and the spinach adds a lovely green color and lots of essential nutrients. Super food for the Super Bowl!!
Super Bowl parties aren’t known for healthy eats so I’m super excited to make and bring this spinach dip to the one we’re attending on Sunday. Hopefully our friends will like it as much as they liked the pea guacamole or beet hummus I made a few years ago.Print
I found jicama at my local grocery store but if you can’t find it, you can leave it out of the recipe or substitute water chestnuts in its place. Adapted from Carpe Diem Wellness.
- 1 cup cashews, soaked in water for 1–3 hours and drained
- 1 Tablespoon coconut aminos (or tamari)
- 1 Tablespoon olive oil
- juice of one lemon
- 1–2 teaspoons minced garlic
- 2 Tablespoons water, or more if necessary
- 3 cups of raw baby spinach chopped
- 1/3 cup jicama, peeled and chopped
- 1/4 cup scallions, chopped
- Place soaked cashews, coconut aminos, olive oil, lemon juice, garlic in a food processor or blender and blend until creamy and smooth, adding water if necessary.
- Add in 2 cups of spinach, scallions, chopped jicama and puree for a few more seconds.
- Place mixture in a bowl and stir in remaining cup of spinach
- Adjust taste to your liking (add sea salt if needed or more lemon to make more sour)
- Chill for 1-2 hours in the fridge and serve with veggies, tortilla chips or crackers.
Note: I used coconut aminos for this recipe because it’s what I’ve been buying for the last few months as a substitute for soy sauce and Bragg’s liquid aminos. It’s gluten-free, lower in sodium and a bit sweeter than traditional soy sauce. That said, it adds a little sweetness to this dip, which I really enjoy. If you use tamari or regular soy sauce, you won’t notice that sweetness, but I’m sure the dip will taste just as great.
As mentioned, the dip is great paired with raw veggies like carrot sticks, cucumbers or chopped peppers. I’ve also been eating it plain or on salads.
For a party, you might want go the traditional route and serve it with chips and crackers… or negate all the healthfulness and place it in a Hawaiian bread bowl. <– My mom used to use these all the time to serve spinach dip for parties when I was growing up. Do you remember them? Don’t worry, they still make them! Although, I just went to their website and looked at the nutrition info and ingredient list — not EBF friendly, to say the least. 🙂
Are you attending a Super Bowl party? What’s your favorite game day food?