This dairy-free spinach artichoke dip is an ideal appetizer for game day or holiday gatherings. It’s creamy and delivers a cheesy flavor without any dairy.
What Makes This Recipe Great
Spinach artichoke dip is a classic crowd-pleaser: tangy, creamy, and satisfying. Traditional versions rely heavily on cream cheese and shredded cheese, which aren’t suitable for those avoiding dairy. This dairy-free version keeps all the familiar flavors using simple, allergy-friendly ingredients. There’s no stovetop sautéing required — just mix, bake, and serve. It’s quick to prepare and always one of the first dishes to disappear at gatherings.
Recipe Highlights
- Gluten free and dairy free
- Whole30 and Paleo friendly
- Quick and easy to prepare
- Minimal, pantry-friendly ingredients
- Nut free (no cashews required)
- Vegan option available
Ingredient Notes
Canned artichoke hearts: Use 14.5 oz cans, drained and coarsely chopped. Reserve a few leaves for an optional garnish.
Fresh spinach: Use coarsely chopped fresh spinach. Frozen spinach can be used if fully thawed and thoroughly squeezed dry, but fresh yields the best texture.
Mayonnaise: A neutral avocado oil mayo works well. For a vegan version, choose an egg-free mayonnaise.
Coconut cream: Use the thick, white portion from a can of full-fat coconut milk or a can of coconut cream to add richness without dairy.
Nutritional yeast: This ingredient provides a savory, “cheesy” flavor. It’s deactivated yeast and is gluten free. You can substitute vegan parmesan if preferred.
Spices: Onion powder, garlic powder, paprika, sea salt, and a pinch of cayenne for heat.
How To Make Dairy-Free Spinach Artichoke Dip
- Preheat the oven to 350°F (175°C).
- Grease a 2.5–3 quart casserole dish with ghee or olive oil.
- In a large bowl, combine the drained, chopped artichoke hearts, chopped fresh spinach, mayonnaise, coconut cream, nutritional yeast, and spices. Mix until evenly combined. A squeeze of lemon juice can be added for brightness if desired.
- Transfer the mixture to the prepared oven-safe dish and spread evenly.
- Top with the reserved artichoke leaves for a decorative “flower” if you like (optional).
- Bake for 25–30 minutes, until the edges bubble and the dip is hot throughout. Serve warm with fresh-cut vegetables, tortilla chips, or toasted gluten-free bread.
Tips & Tricks for Success
Make ahead: Prepare the dip up to one day in advance and store it in an airtight container in the refrigerator. Bake just before serving.
Egg-free / Vegan: Use an egg-free or vegan mayonnaise to keep the recipe fully plant-based.
Freezing: Freezing is not recommended; the texture can change, especially when mayonnaise is involved.
Add-ins: To increase creaminess, substitute half the mayo with a vegan cream cheese, vegan sour cream, or cashew cream. To make cashew cream: blend 3/4 cup raw cashews with 1/2 cup water in a high-speed blender until very smooth.
Recipe FAQ
Freezing is not advised for this recipe. Ingredients like mayonnaise can separate and alter the texture when thawed.
Yes — the recipe is low in carbohydrates, making it suitable for keto diets.
Serve with tortilla chips, toasted gluten-free bread, or an assortment of fresh vegetables.
More Healthy Appetizer Recipes
Instant Pot Buffalo Chicken Dip (see original source)
Paleo Sausage Dip (see original source)
Crock Pot Cranberry BBQ Meatballs (see original source)
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Dairy Free Spinach Artichoke Dip (Paleo, Whole30)
Equipment
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9×9 baking dish
Ingredients
- 2 14.5 oz cans artichoke hearts, drained and coarsely chopped, reserve a few leaves to decorate the top
- 3 cups raw spinach, coarsely chopped
- 1.5 cups mayonnaise, I like Sir Kensington’s Avocado Oil Mayo
- ¼ cup coconut cream, only the thick part of a can of full-fat coconut milk
- ¼ cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp paprika
- dash cayenne pepper
Instructions
-
Preheat oven to 350°F. Grease a 2.5–3 qt casserole dish with ghee or olive oil. Combine all ingredients in a large bowl and mix well. Pour into the casserole dish and spread evenly. Top with reserved artichoke leaves for decoration if desired. Bake 25–30 minutes until the edges bubble and the dip is hot. Serve with fresh veggies or grain-free tortilla chips.
Notes
Egg free / Vegan: Use an egg-free mayo for a fully vegan dip.
Freezing: Freezing is not recommended; the texture may change.
Add-ins: For extra creaminess, swap half the mayo with vegan cream cheese, vegan sour cream, or cashew cream (blend ¾ cup raw cashews with ½ cup water until smooth).
Nutrition
Nutrition facts are estimates. Values may vary based on specific ingredients used.
This recipe was originally posted on October 27, 2019 and updated with new copy on November 7, 2023.