Spinach Artichoke Dip When You Cannot Have the Cheese

Spinach-Artichoke Dip (Dairy-Free, Gluten-Free)

8 oz. raw almonds with skins

3 medium large onions

5 large cloves of garlic

4.5 oz. fresh spinach

2 - 14 oz. cans artichoke hearts quartered in water - not marinated

grape seed oil

olive oil

1 tbsp. lemon juice

salt and pepper to taste

1. Barely cook almonds in water that does not cover.  The skins should be loose.  You can remove them this way if you wish, but I left them on.  Drain.  
2. Brown the onions and garlic with pepper in the grape seed oil and wilt the spinach in the pan.
3. Combine above in a food processor and puree with drained artichoke hearts.  Add lemon juice and olive oil to taste (start with a quarter cup).  Check to see if you want to add salt.  You may not need to because there is salt in the canned artichoke.

This recipe make a fair amount, so if you are just making it for yourself, you should only make a half-batch.