Description
This Dairy Free Spinach Artichoke Dip is a creamy, flavorful appetizer that doesn’t use any dairy products but still delivers rich, cheesy taste thanks to nutritional yeast and coconut cream. Perfectly suited for Paleo, Whole30, Keto, and Gluten Free diets, it combines fresh spinach, artichokes, and avocado oil mayo for a healthy and addictive dip. Bake it until bubbly and serve alongside grain-free tortilla chips, crackers, or fresh veggies for a crowd-pleasing snack or party starter.
Ingredients
Main Ingredients
- 3 garlic cloves, minced
- 3 ounces fresh spinach, chopped
- 1/2 medium-sized yellow onion, diced
- 1 14-ounce can artichoke hearts, quartered, drained, and chopped (Native Forest brand recommended)
- 1 5.4 fl oz can coconut cream, stirred (Native Forest brand recommended)
- 1/2 cup avocado oil mayonnaise (Primal Kitchen Avocado Mayonnaise recommended)
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
- 1/2 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the dip.
- Prepare Ingredients: Using a sharp knife, mince the garlic and chop the fresh spinach, diced onion, and quartered artichoke hearts. Combine all these ingredients in a large mixing bowl.
- Mix Dip Base: Add the coconut cream, avocado oil mayonnaise, lemon juice, nutritional yeast, dried basil, salt, and black pepper to the bowl with the chopped vegetables. Stir thoroughly until all ingredients are evenly incorporated to create a creamy dip mixture.
- Bake the Dip: Transfer the combined dip mixture into an 8×8-inch casserole dish and place it in the oven. Bake for 20 minutes, allowing the flavors to meld and the dip to become warm and slightly golden.
- Cool and Serve: After baking, remove the dish from the oven and allow the dip to cool for 10 to 15 minutes. If desired, sprinkle with a pinch of red pepper flakes for added heat. Serve alongside grain-free tortilla chips, grain-free crackers, or fresh veggies.
Notes
- To make this recipe vegan, ensure you use a vegan-friendly mayonnaise.
- For a spicier kick, increase the amount of red pepper flakes to taste.
- This dip pairs well with grain-free chips or raw vegetables for a healthy snack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Stir dip well before serving if refrigerated to restore creamy texture.
