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Paleo Spinach Artichoke Dip made with cashews

Paleo Spinach Artichoke Dip (Whole30, Keto)

A gluten free and dairy free version of the fan favorite appetizer. This Paleo Spinach Artichoke Dip is Whole30 friendly, Keto, and delicious!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 6 people
Calories 427kcal
Author Mary Smith
Cost 15


  • 9x9 baking dish


  • 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


  • 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!


You can make this the night before and bring to room temperature before baking the next day!


Serving: 1serving | Calories: 427kcal | Carbohydrates: 3g | Protein: 2g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 757mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1456IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg