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
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 3/4 cup raw cashews to a high speed blender with 1/2 cup water and blend on high until creamy.