This oven baked roasted red pepper dip is a warm and creamy dip that's an indulgent treat. No one will ever guess that it's dairy-free, Paleo + Whole30.
1canartichoke hearts, drained and roughly chopped(14.5 oz)
3cupsfresh spinach, chopped
Instructions
Preheat oven to 350° Fahrenheit.
Place all of the sauce ingredients into a high-powered blender or food processor. Blend/process until the sauce is smooth and creamy.
Prepare artichoke hearts and spinach as noted. Place them in a 8x8 baking dish.
Pour the sauce into the baking dish and mix with a spoon to distribute the spinach and artichokes.
Place in the oven to bake for 20 minutes. Don't overcook, as the sauce will dry out a lot on the edges. Remove from the oven and give the dish a quick stir. Serve warm with your favorite dipping options.