Spinach Artichoke Dip Recipe
Who doesn’t love a creamy, warm Spinach Artichoke Dip? This one’s a total upgrade—it’s dairy-free, delicious, and ridiculously easy to make. Packed with tender artichokes, fresh spinach, and a perfectly spiced creamy base, it’s the kind of dip you’ll want to make for game days, parties, or just a cozy night in. Plus, it’s super versatile and a hit with everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6–8 (appetizer portions) 1x
- Category: Appetizers, snacks, or guilt-free indulgence
Ingredients
- 2 (14.5 oz) cans artichoke hearts, drained and chopped (save a few pieces for garnish if you’re feeling fancy)
- 3 cups fresh spinach, chopped
- 1½ cups mayo (avocado oil mayo works great!)
- ¼ cup coconut cream (the thick part from a can of full-fat coconut milk)
- ¼ cup nutritional yeast (hello, cheesy flavor!)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp paprika
- A pinch of cayenne (optional, but it adds a nice little kick)
Instructions
Get your oven ready! Set it to 350°F (175°C). While it heats up, grease a baking dish (about 2.5–3 qt) with a little olive oil or ghee. Then, chop your artichokes and spinach. Don’t forget to drain the artichokes well—nobody wants a watery dip.
In a big bowl, combine the artichokes, spinach, mayo, coconut cream, nutritional yeast, and all your spices. Mix it up until it’s smooth and evenly combined. Don’t overdo it, though—you want chunks of artichoke and spinach, not baby food.
Spoon that creamy goodness into your greased baking dish. Spread it out evenly. Feeling a little extra? Use those reserved artichoke leaves to make a cute little design on top. Sprinkle a pinch of paprika over the top for a pop of color.
Pop it in the oven and bake for 25–30 minutes. You’ll know it’s ready when it’s hot, bubbling around the edges, and smells amazing. Want that golden-brown top? Broil it for 2–3 minutes at the end—but keep an eye on it, so it doesn’t burn!
Serve warm with your favorite dippers—carrot sticks, tortilla chips, gluten-free crackers, or even toasted baguette slices. It’s up to you!
Notes
Helpful Tips
- Spinach Tip: If you use frozen spinach, make sure to thaw and squeeze out all the water first.
- Custom Spice Level: Love heat? Add a little more cayenne or toss in some crushed red pepper flakes.
- Make It Creamier: Swap half the mayo with vegan cream cheese or cashew cream for an extra rich dip.
Storing & Reheating
Got leftovers? Here’s what to do:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F for about 10–15 minutes until warmed through. For smaller portions, the microwave works too—just heat it in short bursts.
Pro Tip: This dip doesn’t freeze well, so try to finish it fresh!
Find it online: https://paleo.recipes/spinach-artichoke-dip/