Description
This Dairy-Free Spinach Artichoke Dip is rich, creamy, and full of cheesy flavor without the dairy. Perfect as a Paleo, Whole30, or Keto-friendly appetizer served with grain-free chips, crackers, or fresh veggies.
Ingredients
- 3 garlic cloves, minced
- 3 ounces fresh spinach, chopped
- 1/2 medium-sized 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 recommended)
- 1/2 cup avocado oil mayo (such as Primal Kitchen Avocado Mayonnaise)
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
- 1/2 tablespoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
1. Preheat oven to 400 degrees Fahrenheit.
2. Mince the garlic and chop the spinach, onion, and artichokes. Place all chopped ingredients into a large bowl.
3. Add coconut cream, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl. Mix until well combined.
4. Transfer the mixture to an 8×8 casserole dish and spread evenly.
5. Bake for 20 minutes until hot and bubbling.
6. Let the dip cool for 10–15 minutes before serving.
7. Top with a pinch of red pepper flakes, if desired, and serve with grain-free chips, crackers, or fresh vegetables.
Notes
To make this dip vegan, use a vegan-friendly mayonnaise.
This dip can be made ahead and reheated before serving.