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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!
4.78 from 9 votes
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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
  • 1/4 cup coconut cream
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 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!