Paleo Spinach & Artichoke Dip (AIP & Whole30)
This paleo spinach and artichoke dip is a delicious party appetizer! It’s dairy-free, AIP, and whole30.
It isn’t a party without spinach and artichoke dip, right? I’ve been to parties with people who really don’t like vegetables, but love spinach and artichoke dip! It’s honestly the perfect way to casually sneak in some vegetables that are disguised as a decadent snack. Well, in reality, spinach and artichoke dip is usually all cheese, sour cream and canola oil based mayo… not really that healthy for those who have food intolerances. Not this one! This spinach and artichoke dip is dairy free, AIP, paleo, and whole30 compliant!
This spinach and artichoke dip is so perfect for holiday parties, dinner gatherings, or as a game day snack. But honestly, it’s so easy to make and pretty cheap to do so that you may just wind up keeping for yourself as a little snack or side dish!
A note on keeping this whole30 and AIP…
The spirit of Whole30 is to eat full meals and not sit down with a big bowl of chips and dip. But, if you moderate this recipe and eat it with vegetables it’s technically made with all compliant ingredients.
To keep it AIP, all you need to do is just eat it with veggies or a homemade AIP cracker… that’s it!
The Ingredients You’ll Need for This Spinach & Artichoke Dip
Cauliflower
Since this recipe is AIP, it doesn’t use nuts and dairy. Mashed cauliflower replaces the consistency of what you would get from something like cheese or cashews.
Artichoke hearts
Artichoke hearts actually have an amazing consistency when blended! You can use canned artichoke hearts, or if you want to avoid citric acid, you can often find frozen artichoke hearts in many stores.
Spinach
Can’t do this dip without it!
Onions, garlic, and parsley
These add a lot flavor to the dip.
Nutritional yeast
This is technically optional, but it creates a cheesy flavor.
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Paleo Spinach & Artichoke Dip (AIP & Whole30)
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Category: Sides
- Method: stove top
- Cuisine: American
Ingredients
- 1/2 cup cauliflower florets
- 2 tbsp avocado oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups artichoke hearts
- 1/2 cup coconut cream, softened (use this, or place a can of coconut milk in the fridge overnight and use the cream on top)
- Optional- 1/3 cup chicken broth (see instructions)
- 2 tsp nutritional yeast
- 1 tsp sea salt
- 1 tsp parsley, chopped
- 3 cups spinach, finely chopped
Instructions
- First, steam the cauliflower by adding about 1/2 an inch of water to a pan and bring to a simmer. Add the cauliflower and cover the pan for 5-8 minutes or until the cauliflower is soft. Drain the excess water, and set the cauliflower aside.
- Add the avocado oil to a frying pan and bring to medium heat. Saute the onion and garlic until fragrant and translucent. Remove from the pan add to a blender and reserve about 1 tbsp of oil in the pan. Set aside.
- Using a high-speed blender, combine all of the ingredients (reserving the spinach) and blend until smooth. Add the chicken broth to make the dip creamier if desired. Spoon into a bowl or serving dish and set aside.
- Using the same frying pan, wilt the spinach on medium heat for 1-2 minutes. Stir into the dip and mix well.
- Serve the dip warm with simple mills crackers, or vegetables like celery and carrots for AIP & whole30.
Notes
If you make this ahead of time and serve it at a party, feel free to heat it in the oven for 5-10 minutes at 350F.
When do you add the artichokes?
Canned or fresh?
You can use canned artichoke hearts, or if you want to avoid citric acid, you can often find frozen artichoke hearts in many stores. Either works well!
Loving this healthy version of this recipe. I am dairy free and this would such a treat to have.
Any thoughts on leaving out the nutritional yeast? Or something I could use to substitute it? I can’t do any form of yeast right now…
You can leave the nutritional yeast out, but the dip will have less of a “cheesy” flavor!
This dip is so good! My hubby who is not AIP enjoyed it with siete chips. I used plantain and it was delicious and nice to have a “fun” food.
Thanks for always delivering, Michelle!
So glad y’all enjoyed!!
Can you link the recipe for those AIP crackers please? They look delicious!
These are simple mills crackers with are paleo but not AIP. I have AIP crackers in my cookbook though 🙂
This dip was a total hit!! Made it to bring to a gathering with friends who aren’t paleo or AIP and no one even knew! Definitely will make this one again in the future. Thank you for a fun recipe that I can feel good about eating and sharing!
Yay!! Thank you so much, Lauren!! 🙂
Love this recipe and so does my husband who tried it thinking it was an original cheesy recipe. I omitted the oil and used chicken broth in its place . I love that I can indulge in one of my favorite treats without a stomach ache Later!!
Can I make a big batch of this and freeze it? Looking to have healthy snacks ready to go.
I haven’t tried that but let me know if you do!
We keep making this one over and over!! Its such a blessing that its entirely made of veggies and tastes amazing!! I have never needed the chicken broth and I add extra spinach, and use it as a way to get more greens!! What a great dish!! I always serve it warm – for the extra yumminess!! I make a double batch and its gone before we know it!! When served with a meal, nothing else in the meal is eaten – its THAT GOOD!!
Looks perfect for the Super Bowl! Could you use frozen cauliflower rice, and if so, would you still need to steam it?
You can for sure! You would still need to steam it, but it cuts down the time of making the cauliflower rice.
I made the recipe without any changes, and found it to be bland. Perhaps the suggestion of water chestnuts would help for crunch, and more salt. There was something off about the texture too. It wasn’t creamy like a mayo/sour cream based dip. Not sure I’d make it again. It was the one appetizer at my party that wasn’t gobbled up, so I presume my guests agreed with my take on the recipe.
Are there any substitutions for coconut cream. I have intolerances to dairy, soy,almond and coconut
If you can do nuts and cashews, there are a lot of recipes for cashew based dips like this!
I’m intolerant to coconut and all nuts too, so I was going to try the recipe using mashed avocado in place of the coconut cream. It usually subs well!
Let us know how it worked!!
Do you use fresh artichokes or the canned?
I used canned. You can also do frozen 🙂
Made this last night for non-paleo guests and we all loved it. The only addition I made was adding 1/2 can chopped water chestnuts with the spinach for a crunchy texture. Served with Casava chips and parmesan crisps for dairy lovers who may have missed a cheesier dip.
Do you think this would work with kale instead of spinach?
You would have to cook it down a lot more, but you can try!