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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.
Can you use frozen spinach? Thanks!
Yes, you will need to thaw and squeeze all the water out using paper towels first, though!
I am non-dairy and mostly follow a paleo diet, this is one of my favorite dips to eat and share with friends. I have halved it and it still turned out great. Going to make it again tomorrow!
Can you taste the coconut?
No I don’t at all!
Thanks Nichole!!
Hi! I love your website and all your recipes. I do have a question and could use some guidance please! I followed this recipe and it tasted great. My dip turned out oily though? I am not sure if its from the artichokes or coconut cream? I used canned artichokes and drained them. So I am wondering if in addition I should have patted down the artichokes more to get any extra water out? I also am wondering if I let too much of the liquid from the coconut cream into the pan? My coconut cream I used had a lot of liquid in it. I did use the brand you recommended for coconut cream as well. Anything will help! Thanks so much in advance!
Hi Kelli! Sorry you had that issue (and for this delayed response!) – For the coconut cream, you are only supposed to use the thick part of a can of coconut milk…none of the watery clear part. That could’ve been the issue!
My daughter & I devoured a 1/2 recipe of this for lunch!! Definitely delicious and destined to be repeated on frequent rotation!
Woo hoo! Glad to hear it!
I can’t have the yeast is there something else or can I just leave it out?
Thanks
You can sub in parmesan cheese if you tolerate dairy – otherwise just omit. It might not have the same cheesy flavor without the yeast but will still be good!
can i make this with a vegan mayo? I have an egg allergy.
Yes that should work!
I just made this and everyone was surprised it’s dairy free! Now can this be placed in a crock pot to keep warm? Thanks!
Yes that would work!
This is so good! I usually add sausage (whole 30 no sugar) and spaghetti squash to make a meal out of it. So good!
What kind of sausage do you add?
Any kind you want! Some Butcher Box Italian sausage would be good.
Is there something else you can use besides coconut cream?
Unfortunately I haven’t tested it with anything besides coconut milk or coconut cream.
What coconut cream did you use? This looks delicious !
Native Forest- All ingredients are linked in the blog post above! 🙂