Spinach and Artichoke Dip
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.
- 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.
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)
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!