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healthy spinach artichoke dip
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4.09 from 23 votes

Healthy spinach artichoke dip

This healthy spinach artichoke dip is an easy and healthy appetizer for parties, the super bowl or a dinner party. It's dairy free, low carb and anti-inflammatory. Everyone will love how creamy this healthy dip is!


  • 1 tablespoon ghee grass fed butter or coconut oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 oz fresh baby spinach roughly chopped
  • 14 oz can organic artichoke hearts drained and roughly chopped
  • 1 cup paleo mayo I used Primal Kitchen
  • 1 can full fat coconut milk cream only from the top of the can or you can purchase coconut cream separately
  • 1/3 cup nutritional yeast for parmesan flavor
  • 1 tablespoon lemon juice
  • 2 tablespoon tapioca starch
  • Salt and pepper to taste


  • Preheat oven to 400°F. Grease an 8x8 inch baking dish, or dish of similar size, with non stick spray and set aside.
  • Heat a large skillet over medium-low heat and add the ghee. Once melted, add the diced onions and cook until soft and transluscent. Next, add the garlic and continue to cook until just softened and fragrant. Add the spinach and sautée until wilted, about 5 minutes. It will seem like a lot of spinach but it will cook down. Then add artichokes and cook for 2-3 more minutes. Sprinkle with salt and pepper to taste and mix well. Remove from heat and set aside.
  • To make the cream mixture, in a large bowl using a hand mixer or whisk, combine the paleo mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch and more salt and pepper.
  • 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. Dump dip into prepared baking pan.
  • Bake 25-30 minutes in the pre-heated oven or until heated through and bubbling on the sides.
  • Remove from oven and allow to cool for 5-10 minutes. Serve warm with sweet potato chips, carrots, celery or almond flour crackers.


Store in an airtight container for up to 3 days and reheat in the microwave or oven. Or serve on top of chicken for a meal.