Why You’ll Love This Dairy-Free Spinach Artichoke Dip
One of my favorite parts about any party is the appetizers—I could happily eat dips for every meal. For years, my aunt’s artichoke dip made an appearance at every Thanksgiving and Christmas. I loved it so much, I set out to make a dairy-free version that captures all the flavor and creamy texture of the original, without the dairy.
This dip is:
- Gluten-free, dairy-free, paleo, Whole30-friendly, and low-carb
- Loaded with real-food ingredients that support clean and anti-inflammatory eating
- Creamy and cheesy-tasting thanks to coconut cream and nutritional yeast
- Easy to prep and bake in under an hour
With just 10 simple ingredients and a few easy steps, this dairy-free spinach dip recipe comes together quickly and bakes to bubbly perfection in under an hour. It’s the perfect healthy appetizer and goes great with chicken skewers, tortilla chips, or even air-fryer zucchini chips.
Ingredients You’ll Need
No dairy, no problem. Here’s what brings this creamy dip to life:
- Coconut Oil or Ghee: Used for sautéing. Go with coconut oil to keep it fully vegan.
- Yellow Onion: Adds sweetness and builds the flavor base.
- Garlic: Essential for savory, aromatic depth.
- Baby Spinach: Roughly chopped fresh spinach cooks down beautifully.
- Artichoke Hearts: Use canned chopped artichokes for tangy, earthy contrast.
- Mayo: Look for a paleo or vegan mayo like Primal Kitchen for the base.
- Full-Fat Coconut Cream: Skim the top from chilled coconut milk to get the thick cream.
- Nutritional Yeast: Delivers a cheesy flavor and umami richness—totally dairy-free!
- Lemon Juice: Adds brightness and balance.
- Tapioca Starch: Thickens the dip for a scoopable, luxurious texture.
- Salt & Pepper: For seasoning perfection.
How to Make Dairy-Free Spinach Artichoke Dip
Step 1: Preheat the Oven. Preheat to 400°F and grease an 8×8-inch casserole dish or cast-iron skillet.
Step 2: Sauté the Vegetables. Heat coconut oil in a large skillet over medium-low. Cook onions until soft (2–3 mins), then stir in garlic for 1 more minute.
Step 3. Add the Spinach: Add chopped spinach and cook until wilted (5 mins). Stir in the chopped artichokes, season with salt and pepper, and cook 2–3 more minutes.
Step 4: Prepare the Cream Base. In a mixing bowl, whisk together mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch, and more seasoning.
Step 5: Combine and Bake. Add the sautéed spinach artichoke mixture (discard extra liquid) to the cream base. Stir well. Pour into the prepared dish and bake 25–30 minutes, until hot and bubbling. Let it cool for 5–10 minutes, then serve warm with your favorite dippers.
Expert Tips
- Fresh vs. Frozen Spinach: Use fresh baby spinach for best texture. If using frozen, thaw and drain well.
- Use High-Quality Coconut Milk: For the creamiest results, buy canned full-fat coconut milk with a thick top layer.
- Taste and Adjust: Before baking, taste the mix and adjust salt, pepper, or lemon juice as needed.
- Make It Your Own: Add crushed red pepper flakes or fresh herbs like parsley for extra flavor.
- Top It: Try broiling a sprinkle of vegan parmesan until golden and bubbly.
Serving Suggestions
This dairy-free spinach dip pairs with everything from crunchy veggies to indulgent chips:
- Fresh Cut Veggies: Celery sticks, bell peppers, cucumber, carrots
- Crackers: Almond flour crackers, grain-free or gluten-free varieties
- Chips: Tortilla chips, sweet potato chips, or plantain chips
- Bread: Toasted GF baguette slices or sourdough
- Hearty Twist: Use as a sandwich spread or topping for roasted veggies or baked chicken
Make-Ahead and Storage Tips
- Make Ahead: Assemble fully (Step 4), wrap tightly with plastic wrap, and refrigerate up to 3 days.
- Store Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.
- Freeze It: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before baking.
Recipe FAQs
Yes! Assemble it ahead, refrigerate, then bake just before serving.
Nutritional yeast plus coconut cream mimic the richness of cheese beautifully.
Yes—use it to quickly chop the spinach and artichokes if desired.
Absolutely! The creamy texture and tangy richness replicate the classic, with wholesome dairy-free ingredients.
Yes! Just use a vegan mayo and it’s fully plant-based.
This plant-based game day appetizer is rich, creamy, and totally crave-worthy. Whether you’re hosting a big game night or need a healthy appetizer for your next get-together, this dip has you covered. For another delicious option, try this Buffalo Cauliflower Dip.
More Dip Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Creamy Dairy-Free Spinach Artichoke Dip
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Ingredients
- 1 Tablespoon coconut oil or ghee
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 12 ounces baby spinach roughly chopped
- 14 ounces artichoke hearts drained and roughly chopped
- 1 cup Mayo I used Primal Kitchen
- 1 can full fat coconut milk milk only use the thick cream from the top of the can (or buy coconut cream)
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 Tablespoons tapioca starch
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Grease an 8×8 inch baking dish, or dish of similar size (like a cast iron skillet), with non stick spray and set aside.
- Melt the coconut oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent, 2-3 minutes. Add the garlic and continue to cook for one minute, until fragrant.1 Tablespoon coconut oil, 1 medium yellow onion, 4 cloves garlic
- Add the spinach and sautée until wilted, about 5 minutes. It will seem like a lot of spinach but it will cook down. Add artichokes and cook for 2-3 more minutes. Sprinkle with salt and pepper to taste and mix well. Remove from heat.12 ounces baby spinach, 14 ounces artichoke hearts
- In a large bowl mix together the mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch and more salt and pepper to taste.1 cup Mayo, 1 can full fat coconut milk milk, 1/3 cup nutritional yeast, 1 tablespoon lemon juice, 2 Tablespoons tapioca starch, Salt and pepper to taste
- Add the spinach and artichoke mixture to the cream mixer, discarding any extra liquid from the bottom of the pan. Mix well until fully combined. Transfer into the prepared baking dish.
- Bake for 25-30 minutes, until heated through and bubbling on the sides.
- Remove from oven and allow to cool for 5-10 minutes. Serve warm with crusty bread, crackers, sweet potato chips, pita chips, carrots, celery or almond flour crackers.
Notes
- Fresh vs. Frozen Spinach: Fresh spinach works best for this recipe, as it has a better texture and flavor. If using frozen, thaw and drain the excess water thoroughly before adding it to the skillet.
- Use High-Quality Coconut Milk: Look for full-fat coconut milk with a thick cream layer for the creamiest results.
- Taste and Adjust: Before baking, taste the mixture and adjust the salt, pepper, or lemon juice to your liking.
- Make It Your Own: Add a pinch of crushed red pepper for heat or sprinkle some chopped fresh herbs (like parsley or basil) for extra flavor.
- Top it: Add a generous sprinkle of vegan parmesan cheese on top and place under the broiler until the cheese is golden brown and bubbly.
- Vegan Version: This recipe is already dairy-free, so all you need to do is ensure that the mayonnaise you’re using is vegan. Look for a plant-based mayo made without eggs, like Vegenaise or Primal Kitchen Vegan Mayo. With that simple swap, this vegan dip is just as creamy and delicious!
- Make Ahead: The best way to prepare the recipe ahead of time is to follow the instructions up to the baking step. Cover tightly and refrigerate for up to 3 days. When ready to serve, bake as directed until hot and bubbly.
- Store Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.
- Freeze: This dip can be frozen in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made for a triple baby shower and everyone loved it and asked for the recipe. This is one of the best and never disappoints!