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This Dairy Free Spinach Artichoke Dip is the perfect appetizer for game day or the holidays. It’s creamy and tastes cheesy without any cheese at all!
What Makes This Recipe Great
Spinach Artichoke Dip is one of my favorite appetizers. It’s briney, creamy, and delicious. Unfortunately traditional Spinach Artichoke Dip is loaded with cream cheese and cheese, which doesn’t sit well for some of us! I wanted to create a dairy free spinach artichoke dip that has all the flavors, without the dairy. This version is SO incredibly easy to make, it’s made with simple ingredients, and it doesn’t require any sautéing! This dip is always a crowd pleaser and gone within the first 10 minutes of serving it. It’s amazing!
Recipe Highlights
- Gluten Free, Dairy Free
- Whole30, Paleo friendly
- Easy to make
- Uses minimal ingredients
- Nut free, which can be hard to find with a dairy free creamy recipe!
- No cashews
- Vegan option
Ingredient Notes
Canned Artichoke Hearts: You can find these in the aisle with the other canned veggies. Whole or quartered will both work.
Fresh spinach: We use fresh chopped spinach for this recipe. No cooking necessary before mixing it in! I do not recommend using frozen spinach for this recipe. You can, but need to make sure to thaw it and get all the excess water out with paper towels.
Mayonnaise: I like using Sir Kensington’s Avocado Oil mayo. For vegan, look for an egg-free mayo!
Coconut cream: You can use the white thick part of a can of full-fat coconut milk, or coconut cream for this dairy-free spinach dip.
Nutritional yeast: This is what gives dairy free recipes a “cheesy” flavor. It is basically deactivated yeast and is gluten free and delicious! You can also use vegan parmesan cheese.
Spices: Onion powder, garlic powder, paprika
How To Make Dairy Free Spinach Artichoke Dip
- Preheat oven to 350.
- Grease a 2.5-3 qt casserole dish with ghee or olive oil.
- Combine all ingredients in a large bowl and mix well. You can also add a squeeze of lemon juice for a more tarte flavor.
- Pour into an oven-safe dish and spread out evenly.
- Use the few artichoke leaves you set aside to create a “flower” decoration on the top (see photos above – optional).
- Bake for 25-30 minutes until the sides are bubbling and the dip is hot. Serve with fresh cut veggies or grain free tortilla chips. Enjoy!
Mary’s Tips & Tricks for Dairy-Free Spinach Artichoke Dip
Make ahead: You can make this Dairy Free Spinach Artichoke Dip ahead of time and store it in an airtight container in the fridge for up to 1 day prior to baking.
Egg free / Vegan: To make this an egg free and vegan artichoke dip recipe, look for egg-free / vegan mayonnaise. Primal Kitchen makes a good one!
Freezing: I do not recommend freezing this spinach artichoke dip. The texture may get weird!
Add-ins:To make this dairy free spinach artichoke dip even more creamy and flavorful, feel free to swap half the mayo with vegan cream cheese (Kite Hill is a great almond milk cream cheese), vegan sour cream, or cashew cream. To make cashew cream, simply add ¾ cup raw cashews to a high speed blender with ½ cup water and blend on high until creamy.
Recipe FAQ’s
I don’t recommend freezing this dip. It may change the consistency. Typically recipes with mayo aren’t great for freezing!
Yes! It’s very low in carbs with just 3g per serving.
Tortilla chips, toasty gluten free bread, or veggies!
More Healthy Appetizer Recipes
Instant Pot Buffalo Chicken Dip
Crock Pot Cranberry BBQ Meatballs
Dairy Free Spinach Artichoke Dip (Paleo, Whole30)
Equipment
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. 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 out evenly. Use the few artichoke leaves you set aside to create a "flower" decoration on the top (see photos above – optional). Bake for 25-30 minutes until the sides are bubbling and the dip is hot. Serve with fresh veggies or grain free tortilla chips. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This recipe was originally posted on October 27, 2019 and updated with new copy on November 7, 2023.
We made the recipe and enjoyed it, but it seemed a bit in the runny side. It may be because we used vegan mayo? Also wondered if the measurement for the yeast was accurate, it seemed like a lot. Thank you!
I made this dip since we have lactose intolerant family. It was a hit! We all loved it. I will defiantly make this again!
I really want to try this but I would not enjoy it if it has any coconut flavor at all. Does it? Thank you!
This is a delicious dip! Thank you for this great recipe! Been making it for several years on holidays. No one even knows it’s dairy free!
Absolutely delicious and so easy!
Thanks Jodi!
My kids favorite thing anytime we make it even though it has spinach!
Yay! Thanks!
I made this recipe for a Thanksgiving appetizer—my family went wild over it! Not only was it easy, it was absolutely DELICIOUS! Thank you, Mary! 😊
Thanks Cortney!!
This dip is delicious! Made it for my sister and mom who are dairy free, my sister said she hasn’t had spinach and artichoke dip in years she is so happy!
I didn’t have coconut cream on hand, i substituted kite hill cream cheese and it came out great!
Thanks Jenn!