Dairy-free Creamy Spinach Artichoke Dip
This recipe was probably one of the most challenging ones I have had in a while. I really wanted to create this dish completely free of dairy and also cashews but still give you that satisfying creamy and cheesy flavor of spinach artichoke dip. I used avocado, coconut milk and nutritional yeast to mimic the flavors of traditional artichoke dip. It took many tries but I did finally get the dip tasting exactly as I wanted. As a side note – this also tastes great on top of some shredded chicken.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 5
Ingredients
- 1 lb1 lb1 lb Spinach, frozen and thawed
- 1 cup1 cup1 cup Artichoke Hearts, frozen
- 0.5 cup0.5 cup0.5 cup Red Bell Pepper, chopped
- 0.5 cup0.5 cup0.5 cup Onion, finely chopped
- 1 whole1 whole1 whole Avocado, for the sauce
- 0.25 cup0.25 cup0.25 cup Coconut Milk Yogurt, unsweetened and for the sauce
- 0.5 cup0.5 cup0.5 cup Coconut Milk, full fat and for the sauce
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, for the sauce + 1 tsp
- 4 whole4 whole4 whole Garlic, for the sauce
- 0.333 cup0.333 cup0.333 cup Nutritional Yeast, for the sauce
- 1 tsp1 tsp1 tsp Smoked Paprika, for the sauce
- 1 tsp1 tsp1 tsp Chili Powder, for the sauce
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns, for the sauce
- 1.5 tsp1.5 tsp1.5 tsp Himalayan Pink Salt, for the sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425.
- Thaw the frozen artichoke and spinach and squeeze the extra water out of the spinach leaves.
- Finely chop the artichoke hearts with a knife or in a food processor.
- Add the spinach leaves, artichoke, bell pepper and onion to a bowl and mix.
- Combine all of the cream sauce ingredients in a food processor or blender and puree until mixture is creamy.
- Pour the cream sauce in the bowl with the filling and thoroughly combine.
- Pour the mixture in a greased baking dish or in a 10 inch cast iron pan. Bake the dip for 20-25 minutes or until mixture is hot and bubbly.
- Serve and enjoy!
Notes
You can serve it with chips, vegetable slices or anything else you like to use.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 70 |
| Fat: | 4 g |
| Carbohydrates: | 4 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 594 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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