Dairy Free Spinach Artichoke Dip – Easy, Healthy & Addictive

Dairy Free Spinach Artichoke Dip is that creamy, cheesy-tasting comfort food you crave—but without the actual cheese. Yep, no dairy in sight, and still every bit as delicious. If you’ve been on the hunt for a dip that’s Paleo, Whole30, and Keto-friendly but doesn’t taste like a “health food” version, this is your golden ticket. It’s rich, savory, and perfect for parties or Netflix nights when you want something warm and satisfying without the guilt. The best part? It takes just 30 minutes from start to finish, and even the pickiest eaters will be scooping seconds.

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What is Dairy Free Spinach Artichoke Dip?

Dairy Free Spinach Artichoke Dip is the ultimate comfort appetizer, reimagined for anyone avoiding dairy without sacrificing flavor. Traditionally, spinach artichoke dip is loaded with cream cheese, sour cream, and mozzarella. This version swaps all that for creamy coconut milk and avocado mayo, giving it that luscious, smooth texture with a slight tang.

Nutritional yeast adds that cheesy, umami punch we all love—trust me, no one will miss the dairy. Each bite is warm, garlicky, and perfectly balanced with tender spinach and chunks of marinated artichokes. It’s ideal for dipping with grain-free crackers, tortilla chips, or even fresh veggies. It’s one of those “how is this healthy?” dishes that wins over every crowd, whether they’re paleo pros or cheese enthusiasts.

Reasons to Try Dairy Free Spinach Artichoke Dip

If you’ve ever brought an appetizer to a gathering only to watch it sit untouched, you know the pain. But this Dairy Free Spinach Artichoke Dip won’t let that happen. First off, it’s rich and creamy without being heavy, making it the perfect balance of indulgence and nourishment. It’s also incredibly versatile—great hot out of the oven or cold as leftovers (if there are any). The coconut cream and avocado mayo work together to create that dreamy texture you’d never guess came from dairy-free ingredients.

Plus, it fits multiple lifestyles—Paleo, Keto, Whole30, and gluten-free—so everyone can dig in without worry. Lastly, it’s ridiculously easy to make. A few simple ingredients, one bowl, one pan, and you’re done. No fancy tools, no fuss, just delicious, cheesy-tasting goodness that disappears faster than you can say “artichoke.”

Ingredients Needed to Make Dairy Free Spinach Artichoke Dip

• 3 garlic cloves, minced
• 3 oz fresh spinach, chopped
• ½ medium yellow onion, diced
• 1 (14 oz) can artichoke hearts, quartered, drained, and chopped (Native Forest brand recommended)
• 1 (5.4 fl oz) can coconut cream, stirred (Native Forest brand)
• ½ cup avocado oil mayo (Primal Kitchen Avocado Mayonnaise recommended)
• 1 tbsp lemon juice
• ¼ cup nutritional yeast
• ½ tbsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions to Make Dairy Free Spinach Artichoke Dip – Step by Step

If you’ve ever wanted a foolproof, crowd-pleasing appetizer that’s creamy, comforting, and secretly dairy-free, this Step by Step Dairy Free Spinach Artichoke Dip guide is for you. Don’t worry—no fancy chef skills required. Just a few pantry staples, one mixing bowl, and about half an hour of your time. Let’s get into it, one delicious step at a time.

Step 1: Preheat the Oven and Prepare Your Ingredients

To kick off this Step by Step recipe, preheat your oven to 400°F. Getting your oven nice and hot right away ensures that when your dip goes in, it bakes evenly and develops that irresistible golden top.
Now, grab your garlic, spinach, onion, and artichokes. Using a sharp knife, mince the garlic (fresh is best—jarred versions can dull the flavor). Chop your spinach finely; this helps it blend evenly into the dip rather than clumping together. Dice the onion and chop the artichokes into small chunks. The goal here is consistency—each bite should have a little bit of everything.

If you’re short on prep time or your knife skills aren’t top-tier, check out our Easy Chicken Avocado Wrap recipe for some quick chopping tricks that make meal prep a breeze. Once everything’s prepped, place all your chopped ingredients into a large mixing bowl.

Step 2: Combine the Creamy Base

This is where the “dairy free” magic happens. Add your coconut cream, avocado oil mayo, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl with your chopped veggies.
Use a sturdy spoon or silicone spatula to mix it all together. The mixture should look creamy but slightly textured—the spinach will shrink during baking, and the artichokes will soften beautifully. Coconut cream brings the luscious richness, while avocado mayo gives it body and a light tang. Nutritional yeast steps in as your dairy-free “cheese,” delivering that unmistakable savory flavor that makes this dip so comforting.

If you’re new to nutritional yeast or want to learn more about how it adds a cheesy punch to dairy-free dishes, check out our guide in the Creamy Protein Packed Pasta Bowl article, where we use it to create a velvety sauce without any dairy.

Step 3: Adjust Seasoning to Taste

Before baking, take a moment to taste your mixture (yes, even before it’s cooked—it’s all safe to eat). Does it need a little more salt? Maybe an extra squeeze of lemon for brightness? This Step by Step adjustment ensures your dip has perfectly balanced flavor before it ever hits the oven.
If you like a hint of spice, sprinkle in a pinch of red pepper flakes. For an herby twist, add a bit more basil or even some chopped parsley. The beauty of this dip is its flexibility—you can customize it to your liking.

Step 4: Bake to Golden Perfection

Now, transfer your creamy mixture to an 8×8-inch casserole dish. Use a spatula to spread it evenly, pressing gently so it bakes smoothly. Place it on the center rack of your oven and bake for 20 minutes.
As it bakes, your kitchen will fill with the mouthwatering scent of roasted garlic and creamy goodness—it’s the kind of smell that brings people wandering into the kitchen asking, “What are you making?”
You’ll know your Dairy Free Spinach Artichoke Dip is ready when the top looks slightly golden, and tiny bubbles form along the edges.

The edges caramelize just enough to give that classic, comforting texture you expect from a hot dip.
For an extra golden crust, sprinkle a bit of nutritional yeast or almond flour on top during the last 5 minutes of baking. If you’re into crispy, melty toppings, you’ll love that trick (similar to the topping we use in our High Protein Chicken Parmesan Casserole).

Step 5: Cool Before Serving

Once your timer goes off, remove the dip from the oven and let it cool for 10–15 minutes. It may be tempting to dig in right away, but letting it rest allows the flavors to settle and the texture to firm up slightly, so you get that perfect creamy scoop.
While waiting, set up your dipping station. Grain-free tortilla chips, almond crackers, or raw veggies like bell pepper strips and cucumber rounds make excellent pairings. If you’re hosting a game day or holiday party, consider serving this dip alongside something hearty like Crockpot Healthy White Chicken Chili—they complement each other perfectly for a cozy spread.

Step 6: Garnish and Serve with Style

Once cooled slightly, give your dip the finishing touch. Sprinkle red pepper flakes for heat or a little extra nutritional yeast for color. You can even drizzle a touch of olive oil on top for shine and flavor.
Scoop it into a serving bowl if you’re going for presentation points, or serve it straight from the casserole dish for that rustic, homey vibe. Either way, it’s bound to be the first dish gone from the table.

Step 7: Step by Step Storage and Leftovers Tip

If (and that’s a big if) you have leftovers, here’s how to keep them tasting amazing. Store your dip in an airtight container in the fridge for up to 4 days. When reheating, use a microwave for 30–45 seconds or warm it in the oven at 350°F for about 10 minutes. It’s even tasty cold—perfect for spreading on sandwiches or mixing into scrambled eggs for a breakfast twist.
Want to make it ahead? You can prep the mixture the night before, refrigerate it, and bake it the next day. This Step by Step make-ahead method is a lifesaver when entertaining guests or meal-prepping for the week.

Step 8: Bonus Step – Make It Your Own

The best part of this recipe is how customizable it is. For a vegan version, stick with vegan mayo. Want a bit of crunch? Add chopped water chestnuts or crushed nuts on top before baking. You can even mix in roasted red peppers or sun-dried tomatoes for a burst of flavor.
If you enjoy experimenting with bold dips and spreads, you’ll love our Creamy Garlic Butter Shrimp with Rice for a dinner twist or our Brownie Protein Balls when you need something sweet to balance out the savory.

By following this Step by Step Dairy Free Spinach Artichoke Dip guide, you’ll end up with a creamy, flavorful appetizer that looks fancy but couldn’t be easier. It’s simple, wholesome, and guaranteed to make everyone think you spent way more time in the kitchen than you actually did.

What to Serve with Dairy Free Spinach Artichoke Dip

This dip is the social butterfly of snacks—it pairs with just about everything. For a classic setup, serve it with grain-free tortilla chips or crackers. For a fresher twist, use celery sticks, carrot chips, or sliced bell peppers. It also makes an incredible spread on sandwiches or wraps (try it on these Easy Thai Peanut Chicken Wraps). If you’re throwing a party, balance it out with something hearty like Crockpot Healthy White Chicken Chili or a light, vibrant salad.

Key Tips for Making Dairy Free Spinach Artichoke Dip

Use full-fat coconut cream for the best texture—it’s what makes the dip rich without being greasy. Don’t skip the nutritional yeast; it’s your secret to that cheesy flavor. For a little extra punch, sauté the onion and garlic before mixing to mellow their bite. Want a thicker dip? Add an extra tablespoon of mayo. For extra spice, toss in diced jalapeños. And if you’re short on time, this recipe doubles easily for meal prep—you’ll thank yourself later.

Storage and Reheating Tips for Dairy Free Spinach Artichoke Dip

Store leftovers in an airtight container in the fridge for up to four days. When reheating, pop it in the microwave for 30–45 seconds or warm it in the oven at 350°F until heated through. You can also serve it cold—it thickens slightly but still tastes creamy and amazing. If you want to freeze it, portion it out into freezer-safe containers and thaw overnight before reheating.

FAQs

Can I make this vegan? Absolutely—just make sure your mayo is vegan-friendly.
Can I use frozen spinach? Yes! Thaw and squeeze out excess water before using.
Does it taste like coconut? Nope. The coconut cream blends perfectly with the other flavors.
What if I’m not Paleo or Keto? No problem—this dip’s delicious for everyone.

Final Thoughts

This Dairy Free Spinach Artichoke Dip is proof that comfort food doesn’t need dairy to be creamy, cheesy, and downright irresistible. It’s the perfect mix of health and indulgence—simple enough for a weeknight snack, impressive enough for a party spread. Once you try it, you’ll find yourself craving it again and again. And if you’re in the mood for more cozy, feel-good dishes, check out our Creamy Garlic Butter Shrimp with Rice or Creamy Protein Packed Pasta Bowl. Because who says healthy can’t taste like comfort?

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