This post may contain affiliate links. Read our disclosure here.
This easy Dairy-Free Spinach Artichoke Dip recipe is so delicious and creamy that you won’t even know it’s as healthy as it is! Made with wholesome, healthy ingredients, this cheesy appetizer dip is a guaranteed crowd-pleaser. Serve with grain-free tortilla chips or crackers. Even better, it’s Paleo-, Whole30-, and Keto-friendly!
Why the Best Spinach Artichoke Dip Is Dairy-Free
Need a crowd-pleasing appetizer to serve at your next party that’s delicious and dairy-free? I got you.
This Paleo Spinach Artichoke Dip is so easy to make and incredibly addicting. You won’t be able to stop eating it!
Dare I say that this dairy-free spinach artichoke dip is better than regular spinach artichoke dip? (You know, the kind with cheese?) Yes, I do! It’s perfect for those who can’t have dairy, as well as those who follow a Keto, Paleo, or Whole30 diet.
This easy appetizer recipe is savory, comforting, and rich. You can serve it warm or cold. And the leftovers are just as good, if not better!
Key Ingredients
To make this Dairy-Free Spinach Artichoke Dip at-home, you’ll only need 10 minutes of prep time and a few ingredients (many of which you probably have on-hand):
Garlic: Freshly minced or roughly chopped
Fresh spinach: I used a small box of organic boxed spinach (Frozen will also work, but make sure to thaw and squeeze out the liquid before cooking.)
Yellow Onion: I prefer using medium-sized and diced finely.
Coconut Cream– I also used a 5.4 fl. oz. can of coconut cream from Native Forest. Thai Kitchen is also a good brand. Make sure to shake and stir the can of coconut crème before using. There will be crème at the top of the can and liquid at the bottom.
Avocado Mayonnaise: I used Primal Kitchen Avocado Mayonnaise. For Paleo/Whole30 make sure the mayonnaise is compliant.
Dried Seasonings: I used basil, salt, black pepper, and red pepper flakes, but feel free to adjust to best fit your palate! Oregano, thyme, and cayenne pepper would also work well.
How To Make Keto Spinach Artichoke Dip
Prep: Preheat oven to 400 degrees Fahrenheit. Using a sharp knife or garlic press, mince the garlic finely. Chop the spinach, onion, and artichokes, and place ingredients into a large bowl.
Make the Dip: Add the coconut crème, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until ingredients are well-combined.
Bake: Transfer dip to a 8×8 casserole dish, and bake for 20 minutes. Allow the dip to cool for 10-15 minutes before serving.
Serve: Garnish with a pinch of red pepper flakes, if desired. Serve with grain-free tortilla chips, grain-free crackers, or crudités (aka raw veggies).
Frequently Asked Questions
Can I use frozen spinach in this recipe? Definitely! Just make sure to thaw the spinach out, then squeeze it to drain the excess liquid.
What should I serve with this Dairy-Free Spinach Artichoke Dip?
Grain-Free Tortilla Chips: Siete and Thrive Market are my favorite brands.
Grain-Free Crackers: Simple Mills and Hu Kitchen are my favorite brands.
Toasted Bread: Bagel crisps or toasted French bread are great for dipping!
Veggies: Celery, cucumbers, and bell peppers are some of my favorites!
Turn It into a Sandwich: This Spinach Artichoke Dip goes great with a grilled cheese, panini, or toasted bagel!
Can I swap kale for the spinach? Absolutely! I would till use some spinach, but you could do half spinach and half baby kale or even other hardy greens like turnip greens or collards.
How can I turn this into vegan spinach artichoke dip? Simply use vegan mayo in place of the avocado oil mayonnaise.
Can I add meat to this Paleo Spinach Artichoke Dip? Yes! Grilled or sautéed chicken, lump crab meat, lobster, or shrimp would be delicious proteins to add to this paleo spinach artichoke dip to turn it into a more filling meal.
Make-Ahead, Storage, Reheating, and Freezing Instructions
To make ahead, transfer the dip to a casserole dish, cover, and refrigerate for up to 5 days. When you’re ready to bake it, pop it in the oven at 400 degrees for 20 minutes.
Store the dip in a glass Tupperware dish in the refrigerator for up to 7 days.
To reheat, place the spinach artichoke dip in an oven safe dish at 350 for 15-20 minutes or until heated through.
Freeze this Whole30 Spinach Artichoke Dip baked or uncooked. Just make sure it is completely cool before freezing. I recommend freezing in a freezer- and oven-safe dish so you can just pop it in the oven frozen or thawed. You’ll need to bake it as normal from thawed, but longer from frozen. Look for the edges to be bubbling and test that the middle is hot before serving.
Spinach Artichoke Dip is so delicious and creamy, you won’t even know it’s dairy free! Made with healthy ingredients, this cheesy flavored appetizer dip is so addicting, everyone will be coming back for more. Serve with grain-free tortilla chips, grain-free crackers, or veggies. Paleo, Whole30, and Keto too!
Ingredients
UnitsScale
3garlic cloves, minced
3ouncesfresh spinach, chopped
1/2 medium-sized yellow onion, diced
1 14ounce can artichoke hearts, quartered drained, and chopped (I used Native Forest brand)
1 5.4 fl oz. can coconut cream, stirred (I used Native Forest brand)
1/2cupavocado oil mayo, (I use Primal Kitchen Avocado Mayonnaise)
Using a sharp knife, mince the garlic and chop up the spinach, onion, and artichokes. Place ingredients into a large bowl.
Add the coconut crème, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until ingredients are combined.
Transfer dip to a 8×8 casserole dish, and bake for 20 minutes.
Once timer is complete, let the dip cool for 10-15 minutes. Top with a pinch of red pepper flakes (optional). Serve with grain-free tortilla chips, or grain-free crackers.
I just made this and it tastes great. I think the issue with the dip being runny might be a misunderstanding in the amount of coconut milk. It calls for one can that weighs 5.4 ounces not a 15.4 can. I had to read though everything to clarify this. The consistency of mine is very similar to the traditional dip.
Buy Now →
I just made this and it tastes great. I think the issue with the dip being runny might be a misunderstanding in the amount of coconut milk. It calls for one can that weighs 5.4 ounces not a 15.4 can. I had to read though everything to clarify this. The consistency of mine is very similar to the traditional dip.
★★★★★
How firm is this dip supposed to get after cooling? Mine seams a little loose but it may be what it is supposed to look like.
I have canned coconut milk? Will that work?
Not sure if I did something wrong but it was still pretty runny and not “dip-like” after the first 20 min in the oven.
I stirred a couple tablespoons of arrowroot powder in, and put it back in the oven, and it finally thickened up nicely!
★★★★
I should add… it tasted amazing though! Great flavor!
I’m having a hard time determining how much coconut cream to use