If you’re craving a hearty Spinach and Artichoke Dip, then look no further. We only use six ingredients to make this Paleo-friendly spin on a classic appetizer.
The cheese and heavy cream normally found in this recipe are swapped with full-fat coconut milk to give the dip its thick and creamy consistency. If you’re still craving that cheesy flavor, add some nutritional yeast at the end for a PaleoFLEX™ version of this dish.
Serve your Spinach and Artichoke Dip with carrots, celery sticks, or any of your favorite raw veggies. This also pairs well with PaleoFLEX™ Tortilla Chips, Lemon Rosemary Beet Chips, or PaleoFLEX™ Rosemary Crackers.
Tips:
- You can use frozen spinach instead of fresh if you prefer. Just warm the frozen spinach in a small pot over low heat until heated through. Be sure to squeeze all the liquid out before adding it in.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Spinach and Artichoke Dip
- Recipe by: Jess Case
- Serves:
- Meal: Anytime
- Serves:
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
Ingredients
1 cups fresh spinach, chopped
3 garlic cloves, minced
1/2 yellow onion, diced
14 oz artichoke hearts, drained
1 5.4 fl oz can of coconut cream
1/2 cups Paleo mayo
1 tbsp lemon, juiced
1/2 tbsp basil
1/4 tsp black pepper (AIP - omit)
pinch of red pepper flakes (AIP - omit)
Directions
Preheat the oven to 400 degrees. Start chopping spinach, garlic, onions and artichokes in a medium bowl.
In the same bowl, add the coconut cream, paleo mayo, lemon juice and spices. Stir gently until it’s well incorporated.
Use an 8x8" baking dish or a similar size, pour in the mixture and bake for 20 minutes.
Serve while it’s warm with some veggies or Paleo crackers. Enjoy!
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