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Vegan Spinach Artichoke Garlic Dip - a little spicy from the garlic

Updated: Feb 24

One of my most favorite things about being at a vendor at the Farmers Markets, is the opportunity to get to know the other vendors.


I was inspired to create a dip that a nearby vendor Mo makes. Mine has different ingredients as I’m always trying to make my dishes about the happy gut, and this case, a pre and pro-biotic experience. Garlic and artichokes are terrific prebiotic ingredients, and when you add muun chi CoCoFir - the probiotic - together they create the wonderful post-biotic experience!


  • 1 cup raw cashews, soaked overnight

  • 1 1/4 cup muun chi CoCoFir


  • 16 ounces frozen spinach be sure to thaw and squeeze dry

  • 13.5 oz artichoke hearts - I use the ones in the jar that have been squeezed and dried

  • 2 T fresh lemon juice

  • 8 garlic cloves, mashed and minced

  • 1/2 tsp himilayan pinksalt

  • 1/2 tsp pepper


Combine the spinach, artichoke hearts, and garlic. Season with salt, pepper, and fresh lemon juice. I like to soak the cashews overnight. Drain and then blend in a food processor first with the CoCoFir before adding the spinach-artichoke combination. Process to the consistency of hummus.


This is a raw dip that has so many terrific microorganisms, your gut will be singing and feeling satiated. Serve with fresh veggies, or your favorite muun chi Bite, or a simple pita.





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