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!

Course Sides

Cuisine American

Prep Time 5

Cook Time 10

Servings people

Calories 161

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!

If you make this ahead of time and serve it at a party, feel free to heat it in the oven for 5 minutes at 350F to warm it up a bit.