August 29, 2020

Whole30 Hot Artichoke-Parsley Dip with Roasted Fingerling Dippers

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Try this Whole30 Hot Artichoke-Parsley Dip with Roasted Fingerling Dippers from The Whole30 Friends & Family. Crisp-baked fingerling potatoes are the perfect vehicle for this creamy, warm dip. Nutritional yeast gives it an awesome cheesy flavor.

Try out this Garlic Shrimp with Sweet Potato Noodles.

Photos by Brian Kavanagh | The Sophisticated Caveman

Prep Time 25

Cook Time 50

Stand 4

Total Time 5 15

Ingredients

1 cup raw cashews
1.5 lb fingerling potatoes halved lengthwise
2 tbsp extra-virgin olive oil
1 tbsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 tsp salt
1 tsp black pepper
1 cup Mayonnaise
1 lemon, zest and juice
2 tbsp nutritional yeast
2 cloves garlic chopped
9-12 oz package frozen artichoke hearts, thawed and drained, or 2 (14-oz) cans Whole30-compatible quartered artichoke hearts, drained
1 cup lightly packed fresh parsley leaves

Instructions

RINSE the cashews and drain. Place the cashews in a bowl and add enough water to cover by 1 inch. Cover the bowl and let stand for 4 hours or up to overnight. Drain the cashews and rinse under cold water. Set aside.
PREHEAT the oven to 400°F. Line a large rimmed baking pan with parchment paper.
PLACE the potatoes in a large bowl. Drizzle with olive oil and sprinkle with the rosemary, thyme, ½ teaspoon salt, and ½ teaspoon pepper; toss to coat. Arrange in a single layer on the baking pan, cut sides down. Roast for about 25 minutes, until the potatoes are tender and bottoms are lightly browned.
MEANWHILE, combine the soaked cashews, mayonnaise, ½ cup of water, lemon zest and juice, nutritional yeast, garlic, and the remaining ½ teaspoon salt and ½ teaspoon pepper in a blender or food processor. Cover and pulse until finely chopped and then puree until smooth, about 2 minutes. Roughly chop the artichoke hearts. Add the artichokes and parsley to the blender or food processor. Cover and pulse until the artichokes and parsley are finely chopped. Transfer the mixture to a 9-inch glass pie plate.
BAKE for 25 to 30 minutes at 160°F, until the top is lightly browned and heated through. Serve hot with the potatoes for dipping.

Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.