gather front cover

Gather: Spinach Artichoke Dip

Gather, The Art of Paleo Entertaining – is full of delicious Paleo recipes and beautiful photos.

I recently received a copy of a new Paleo cookbook called Gather by Hayley Mason and Bill Staley. It is a gorgeous coffee table book (large size format with beautiful photos), though it will not spend much time on your coffee table –it will be in your kitchen where you can use it.

After my younger son and I spent the evening reading through the book, we decided to make the vegan (yes vegan) Spinach and Artichoke Dip. I’ve wanted to eat spinach artichoke dip for quite some time, though have been thwarted by all of the recipes I’ve come across. You see, every recipe for spinach artichoke dip that I’ve encountered has copious amounts of sour cream in it. So I was thrilled to see Bill and Hayley’s dairy-free spinach artichoke dip that uses cashew cream for its base. The dip is rich and creamy, just like you’d expect. And entirely delicious.

Gather: Spinach Artichoke Dip
  • 2 cups raw cashews
  • filtered water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon onion powder
  • celtic sea salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coconut oil
  • 28 ounces artichoke hearts (2 cans)
  • 3 cloves minced garlic
  • 5 cups fresh raw spinach chopped
  1. In a medium-size mixing bowl, cover the cashews with filtered water, and soak them in the refrigerator overnight
  2. The following day, drain the cashews, and place them in a food processor or high-speed blender
  3. Pour in enough filtered water to just cover the cashews
  4. Blend them until smooth
  5. At this point you will have "cashew cream"
  6. In a medium-sized mixing bowl, add the cashew cream, nutritional yeast, onion powder, salt, pepper, and lemon juice
  7. In a large heavy skillet, melt the coconut oil over medium heat
  8. Add the artichoke hearts to the skillet, and sauté them for one minute
  9. Add the minced garlic and spinach, and continue to sauté them for 5-7 minutes
  10. Mash and chop the artichoke hearts with a silicone scraper or spoon as you sauté them
  11. Let the mixture cool
  12. Then, stir it together with the cashew cream
  13. Refrigerate until serving.

Hayley and Bill also have a lovely cracker recipe to accompany this gluten-free, grain-free, dairy-free dip.

The batch of dip that I made came from Gather came out looking exactly like the photo in their cookbook. After I faithfully followed their recipe, I added a bit more spinach and artichokes, as I was in the mood for more vegetables. Theirs however, was exactly like the spinach artichoke dip of my childhood. Creamy perfection.

Spinach Artichoke Dip recipe

Photo credit: Bill Staley and Hayley Mason

Gather is organized into 16 creative occasions for gathering and acts as your guide to planning any type of menu year round. You can use it for special meals, or simply to make a wonderful Paleo breakfast, brunch, lunch or dinner. With 100 delicious, gluten-free, grain-free, Paleo recipes (about 2/3 of the recipes are dairy-free too), you’ll find yourself with a plethora of choices that will fool your glutenoid guests into thinking they’re eating regular old food –they’ll love the taste and probably never know about the amazing health benefits.

Word is that Gather is bound for the New York Times bestseller list. I have little doubt that this will occur.


  1. says

    When I originally left a comment I seem too have clicked on the -Notify me when new comments are added- checkbox andd
    from now on eaach time a comment is added I get four emails with the exact same comment.
    Perhsps there is a way you are able to remove me from that service?

    Alsoo visit my homepage :: Internal communications team – Marlene,

    • bunny says

      Gina, did you find a substitute for the cashews? I’m thinking of trying it with some avocado pureed with a bit of lemon juice.

    • says

      Nope they are a tree nut, not a legume according to Wikipedia. They have a very interesting and detailed entry on cashews. People can be allergic to them though, and they need to be roasted to minimize potential for a reaction to a chemical similar to what causes poison ivy. I think the soaking and rinsing in water helps eliminate some of the adverse chemicals.

  2. Jane Reinholz says

    Pleasant surprise, getting your email today. I am always anxious to open and read……and today I realized that I hadnt heard from you in a while : (
    This would compared to the tons of emails that I receive and can’t seem to stop!!
    Thank you for all of your great tips, recipes and ideas for healthy eating!
    Jane Reinholz

  3. Kimberly says

    Looks delicious! I have contemplated purchasing this book. After your post, I think it is a must! Question: what is nutritional yeast?

    • Dana in STL says

      Nutritional yeast is a vegan replacement for cheese; you may need to buy it online if you can’t find it in your store.

    • Maria says

      It’s a yellow powder that’s often used in vegan recipes because it imparts a cheesy taste and it offers a bit of a nutritional boost. The Redstar brand comes in a canister and is easy to find in health food stores. Sometimes it can also be located in the bulk food section.

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. I do not answer substitution questions, the only way to know if something works is to test it!