No, you don’t need heavy cream and cheese to make a fabulous spinach and artichoke dip. Here’s a Paleo-friendly spin on the classic appetizer everyone loves.
If you’re craving the warm creaminess of a hearty spinach and artichoke dip, look no further. All you need are six ingredients and a few healthy veggies for dipping.
To keep this recipe dairy-free, we use full-fat coconut milk. This makes the dip decadently thick and creamy, without the need for milk. Pro tip: If you want a cheesy kick, add a little nutritional yeast at the end.
Start by blanching fresh spinach. Add four cups of baby spinach to a pot of boiling water until just wilted, then transfer immediately to a bowl of ice water. The ice helps stop the cooking process and keeps your tender greens vividly green instead of turning brown. Be sure to squeeze out all the liquid before chopping and setting aside. No one likes a soggy dip!
Next, heat the coconut oil in a medium-sized pan. Add minced onion and garlic, and then cook until just softened—about two or three minutes. Next, add a can of artichoke hearts and the blanched spinach. We like the artichokes chunky, but feel free to chop them up if you prefer.
Remove the spinach and artichoke mixture from the heat and let it cool slightly before adding the coconut milk. While coconut milk doesn’t “curdle” easily, it’s best to give it a few minutes to decrease the risk of it separating in the skillet.
Transfer the dip to a bowl, cover, and chill in the refrigerator at least 30 minutes to allow the flavors to marry. Serve your spinach artichoke dip with carrots, celery sticks, or any of your other favorite raw veggies.
Tip: You can use frozen spinach instead of fresh if you prefer. Simply warm the frozen spinach in a small pot over low heat until heated through. Be sure to squeeze all the liquid out before adding to the dip.
