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Cashew Artichoke Dip

July 8th, 2015


Need a “go-to” Paleo appetizer for parties, picnics or get togethers?

Look no further! This cashew artichoke dip is super easy to make, has only 5 ingredients AND people love it!

I serve this all the time when we have people over to the house or if I am hosting a class or event. People always ask for the recipe (whether they are Paleo or not)!


  • 1 cup cashews or cashew pieces
  • 1 can or jar of artichoke hearts
  • 1/4 cup organic extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 to 1 tsp garlic powder


You will need a food processor to make this. Soak cashews in water for 2 hours prior to making the dip. This helps soften the cashews to make the dip creamy, but also helps remove anti-nutrients. If you are in a pinch and need to make it on the fly…you can still do so by soaking for 20-30 min. Drain cashews and rinse. Place in food processor and pulse until broken down into tiny bit and pieces. Add artichokes. Make sure you drain the water off the artichokes and that you remove the fibrous end pieces. Add in sea salt and garlic powder. I would err on the side of less salt and garlic power and add more to taste. Blend in food processor as you drizzle in the olive oil. Adjust taste by adding more salt and garlic powder if needed.

Serve with raw veggies (carrot sticks, celery sticks, cucumber slices, daikon slices, cherry tomatoes), plantain chips or Jilz crackers (almond flour based cracker…my favorite!!).


Brenda Walding, DPT, FDN


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Cashew Artichoke Dip
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