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This creamy and delicious Dairy-Free Spinach Artichoke Dip is the perfect healthy appetizer for any occasion. It’s a great recipe for when you’re hosting a party, enjoying game day, or preparing for a holiday dinner. It’s gluten-free, dairy-free, low-carb, and anti-inflammatory, making it a feel-good snack that everyone can enjoy. Plus, it’s made with clean, wholesome ingredients that pack all the creamy flavor without the dairy!
Try this dairy-free buffalo chicken dip, this guacamole, or my beloved vegan cashew queso next!
Ingredients You’ll Need
- Coconut Oil or Ghee: For sautéing the garlic and onions. Use coconut oil to keep it vegan.
- Yellow Onion: Adds natural sweetness and depth of flavor.
- Garlic: A must for that savory, aromatic base.
- Baby Spinach: Roughly chopped to create the perfect texture. Don’t worry—it’ll cook down significantly.
- Artichoke Hearts: Canned artichoke hearts. Drained and chopped for a tangy, earthy flavor.
- Mayo: I used Primal Kitchen’s Paleo Mayo, made with olive oil for a healthy twist. If you want to ensure this dip is vegan, look for a plant-based mayo made without eggs, like Vegenaise or Primal Kitchen Vegan Mayo.
- Full Fat Coconut Cream: This is the rich, thick layer that forms at the top of a can of full-fat coconut milk when it’s chilled. It provides a creamy texture and subtle sweetness, making it a perfect dairy-free alternative for this dip.
- Nutritional Yeast: Often used in vegan cooking, nutritional yeast is a flaky, yellow powder with a nutty, cheesy flavor. It’s packed with B vitamins and works as a dairy-free substitute for Parmesan cheese, adding depth and umami to the dish without any dairy.
- Lemon Juice: Brightens the flavors and adds a zesty tang.
- Tapioca Starch: Acts as a natural thickener which contributes to the mixture’s rich, dip-worthy texture.
- Salt & Black Pepper
For exact ingredient amounts, see the full printable recipe card below.
How to Make Dairy-Free Spinach Artichoke Dip
Step 1. Preheat the Oven: Preheat to 400°F and grease an 8×8-inch baking dish or cast-iron skillet with nonstick spray.
Step 2. Sauté the Onions: In a large skillet, melt the coconut oil over medium-low heat. Add the onions and cook until soft, about 2-3 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3. Add the Veggies: Add the chopped spinach and sauté until wilted, about 5 minutes. Toss in the chopped artichokes and cook for an additional 2-3 minutes, seasoning with salt and pepper.
Step 4. Prepare the Cream Base: In a large bowl, whisk together the mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch, and additional salt and pepper.
Step 5. Combine and Bake: Add the sautéed spinach and artichoke mixture to the cream base, discarding any excess liquid from the skillet. Stir until fully combined, then transfer the spinach artichoke mixture to the prepared casserole dish. Bake for 25-30 minutes, until hot and bubbling around the edges.
Step 6. Serve: Allow to cool for 5-10 minutes, then serve warm with your favorite dippers.
Expert Tips
- 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!
Serving Suggestions
This dairy-free spinach artichoke dip pairs perfectly with both healthy and indulgent dippers.
- Fresh Cut Veggies: Carrot sticks, celery sticks, bell pepper slices, or cucumber rounds.
- Crackers: Simple Mills Almond Flour Crackers, rice crackers, or grain-free tortilla chips.
- Chips: Sweet potato chips, plantain chips, or pita chips.
- Crusty Bread: Toasted gluten-free baguette slices or sourdough rounds for dipping.
- Heartier Option: Try serving it as a spread for sandwiches or wraps, or use it as a topping for baked chicken roasted vegetables.
Make-Ahead and Storage Tips
- 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.
Recipe FAQs
This dairy-free version is much healthier than traditional recipes. It’s made with whole, clean ingredients like spinach, artichokes, and coconut cream, plus it’s low-carb, paleo, and Whole30-approved.
This recipe serves 8-10 people, with approximately 180-210 calories per serving. The entire recipe contains about 1,890 calories.
Arrowroot powder or cornstarch work well as substitutes for thickening.
More Appetizers You’ll Love
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 (Vegan Option)
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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.
Made for a triple baby shower and everyone loved it and asked for the recipe. This is one of the best and never disappoints!