Dairy Free Spinach & Artichoke Dip
This dairy-free spinach and artichoke dip is a delicious party appetizer! It’s made without cashews or any fake cheeses!
It isn’t a party without spinach and artichoke dip, right? 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 mayo… not really the best option for those who have food intolerances. Not this one!
This spinach and artichoke dip is perfect for holiday parties, dinner gatherings, or as a game day snack. But honestly, it’s so easy to make and inexpensive to make that you may just wind up keeping for yourself as a little snack or side dish!
Table of contents
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- 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.
How to Make Spinach & Artichoke Dip
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Steam the cauliflower and set aside.
Step Two. Saute the onion and garlic until fragrant and translucent. Add the spinach and artichoke hearts and saute.
Step Three. Blend the cauliflower, coconut yogurt, coconut cream and coocnut aminos.
Step Four. Combine the puree and sauteed veggies. Serve the dip warm with crackers or vegetables.
Recipe FAQS
To keep it AIP, all you need to do is just eat it with veggies or a homemade AIP cracker. You’ll also want to make sure the canned veggies don’t have additives.
This recipe is made without any fake cheeses, but you can for melt vegan cheese or top, or use vegan cream cheese in the base of the recipe.
Other Dip Recipes to Try…
If you tried these Paleo Spinach & Artichoke Dip or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Dairy Free Spinach & Artichoke Dip
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Ingredients
- ½ cup cauliflower florets
- 2 tbsp avocado oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 cups artichoke hearts, roughly chopped
- ½ cup water chestnuts, roughly chopped
- 3 cups spinach, finely chopped
- 2 tsp parsley, chopped
- salt & pepper, omit pepper for AIP
- ½ cup coconut cream
- 1 cup coconut yogurt
- 2 tsp coconut aminos
- 3-4 tbsp nutritional yeast, season to taste
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 asid to allow to cool.1/2 cup cauliflower florets
- Add the avocado oil to a frying pan and bring to medium heat. Saute the onion and garlic until fragrant and translucent.2 tbsp avocado oil, 1/2 yellow onion, 3 cloves garlic
- Add the spinach and saute until lightly wilted. Add the artichoke hearts and water chestnuts, and salt and pepper. Saute for 5 minutes to allow the artichoke to soften. Remove from the heat.2 cups artichoke hearts, 1/2 cup water chestnuts, 3 cups spinach, 2 tsp parsley
- Using a high-speed blender, or food processor, add the cauliflower, coconut cream, coconut yogurt, coconut aminos and nutritional yeast. Blend until smooth.1/2 cup cauliflower florets, 1/2 cup coconut cream, 1 cup coconut yogurt, 2 tsp coconut aminos, 3-4 tbsp nutritional yeast
- Pour the blended puree into the pan with the artichokes, spinach and water chestnuts and stir well to combine.
- Serve with crackers or veggies as a dip!
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!
I usually replace nutritional yeast with some miso paste and mushroom powder 🙂
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!