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The dips table at our family carne asadas is an array of different flavors! From guacamole and pico de gallo to queso and salsa, we’ve got something for everyone. One dip we especially like to make is this Cilantro Spinach Artichoke Dip. We think you’ll like it too!
1 bag Siete Grain Free Dip Chips
1 ½ cups Kirkland Signature Artichoke Hearts, drained and divided
1 cup raw cashews
¼ cup olive oil
6 oz fresh spinach
½ bunch cilantro, chopped
⅓ cup mayonnaise
⅓ cup water
1 large jalapeño, minced
2 tablespoons lemon juice
Sea salt to taste
Boil raw cashews in water for 15 minutes and drain. Transfer to a blender. Add mayonnaise, lemon juice, water, and 1 cup of artichoke hearts. Blend until smooth.
In a skillet over medium heat, combine oil, garlic and spinach. Sauteé until spinach is completely wilted. Remove from heat and lightly chop spinach and garlic mixture.
Transfer blended ingredients into a bowl and fold in ½ cup artichoke hearts, cilantro, jalapeño, and spinach mixture.
Mix thoroughly and season with salt. Serve with Siete Dip Chips.
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