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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.
Such a great recipe that we devour way too fast! It’s a staple for me on W30 when I feel food fatigue and need to get myself excited about a recipe!
I sometimes substitute the Kensington Mayonnaise out for Kitehill Cream Cheese and it tastes delicious either way 🙂
Love that addition!
This recipe is delicious and always a hit for any crowd. My family can’t believe it’s paleo!
Woo hoo!
If I need to make this for a large crowd, should the recipe be doubled for a 9×13 pan or what would you recommend?
Yes, I would double it and use a 9×13 pan!
I haven’t made this yet but can you dump everything into a crockpot rather than baking it?
Yes that should work!!
Loved it! Thank you, Mary!
So glad to hear it – thank you!
Do you measure the spinach before or after you chop it?
Before 🙂
Hi. How long will this stay good in frig if I make before a trip?
If I could give this 10 stars I would. This dish was easy but man was it more than delicious. So happy I bought extra supplies because I will be making this again and again,
Can you sub cashew cream for the coconut cream?
Yes, absolutely!
So good! Can this also be put together ahead of time and baked the next day?
Yes it can!