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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. 

spinach and artichoke dip ingredients

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 or Lemon Rosemary Beet Chips.  

spinach and artichoke dip stirring


  • 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. 
spinach and artichoke dip with veggies

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  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes


  • 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)


  1. Preheat the oven to 400 degrees. Start chopping spinach, garlic, onions and artichokes in a medium bowl.

  2. In the same bowl, add the coconut cream, paleo mayo, lemon juice and spices. Stir gently until it’s well incorporated.

  3. Use an 8x8" baking dish or a similar size, pour in the mixture and bake for 20 minutes.

  4. Serve while it’s warm with some veggies or Paleo crackers. Enjoy!

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