Why You’ll Love This Dairy-Free Spinach Artichoke Dip
Appetizers are my favorite part of any gathering—especially dips. Inspired by my aunt’s beloved artichoke dip served at holidays, I developed a dairy-free version that keeps the same creamy, savory qualities without using dairy. It’s crowd-pleasing, simple to make, and fits many dietary needs.
This dip is:
- Gluten-free, dairy-free, paleo, Whole30-friendly, and low-carb
- Made with whole-food ingredients that support clean eating
- Creamy and cheesy-tasting thanks to coconut cream and nutritional yeast
- Quick to prep and bakes to bubbly perfection in under an hour
With about 10 ingredients and a few straightforward steps, this dairy-free spinach artichoke dip comes together quickly. It’s a great appetizer for game day, holidays, or casual get-togethers and pairs beautifully with chicken skewers, chips, or fresh vegetables.
Ingredients You’ll Need
No dairy required. These ingredients create a rich, scoopable dip:
- Coconut oil or ghee for sautéing (use coconut oil to keep it vegan)
- Yellow onion for sweetness and flavor depth
- Garlic for savory aroma
- Baby spinach, roughly chopped
- Artichoke hearts, canned and chopped
- Mayo, a paleo or vegan variety works well
- Full-fat coconut cream (top layer of chilled coconut milk or canned coconut cream)
- Nutritional yeast for cheesy umami flavor
- Lemon juice for brightness
- Tapioca starch to thicken
- Salt & pepper to taste
How to Make Dairy-Free Spinach Artichoke Dip
Step 1: Preheat the oven. Set oven to 400°F and grease an 8×8-inch baking dish or a similarly sized cast-iron skillet.
Step 2: Sauté the vegetables. Heat coconut oil in a large skillet over medium-low. Cook the sliced onion until soft, about 2–3 minutes, then add minced garlic and cook another minute until fragrant.
Step 3: Add the spinach and artichokes. Stir in the chopped spinach and cook until wilted, about 5 minutes. Add the drained, chopped artichoke hearts and cook 2–3 minutes more. Season with salt and pepper, then remove from heat.
Step 4: Prepare the cream base. In a bowl, whisk together mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch, and additional salt and pepper to taste until smooth.
Step 5: Combine and bake. Add the sautéed spinach and artichoke mixture to the cream base, discarding any excess pan liquid. Stir until fully combined, transfer to the prepared dish, and bake 25–30 minutes until hot and bubbling. Let cool 5–10 minutes before serving.
Expert Tips
- Fresh vs. frozen spinach: Fresh baby spinach gives the best texture. If you use frozen, thaw and squeeze out excess water.
- Choose quality coconut milk: Use full-fat canned coconut milk and scoop the thick cream for the creamiest results.
- Taste and adjust: Sample the mixture before baking and tweak salt, pepper, or lemon juice as needed.
- Customize: Add crushed red pepper for heat or chopped fresh herbs like parsley for brightness.
- Optional topping: Sprinkle vegan parmesan and briefly broil for a golden finish.
Serving Suggestions
This dairy-free spinach artichoke dip pairs well with a wide range of dippers:
- Fresh veggies: Celery, bell pepper strips, cucumber, carrots
- Crackers: Almond flour crackers or other grain-free/gluten-free options
- Chips: Tortilla chips, sweet potato chips, or plantain chips
- Bread: Toasted gluten-free baguette slices or sourdough
- Hearty uses: Spread on sandwiches or spoon over roasted vegetables or chicken
Make-Ahead and Storage Tips
- Make ahead: Assemble through the mixing step, cover tightly, and refrigerate up to 3 days. Bake when ready to serve.
- Store leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Freeze: Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating and serving.
Recipe FAQs
Yes. Assemble ahead, refrigerate, and bake just before serving for the best results.
Nutritional yeast combined with coconut cream provides a rich, cheesy-like umami flavor.
Yes—use a food processor to quickly chop spinach or artichokes if you prefer a finer texture.
Yes. It captures the creamy texture and tangy richness of the classic using dairy-free ingredients.
Absolutely. Use a vegan mayonnaise and plant-based ingredients to keep it fully vegan.
This plant-based appetizer is rich, creamy, and highly satisfying. It works for game day, holidays, or any gathering when you want a warm, shareable snack.
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Creamy Dairy-Free Spinach Artichoke Dip
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 use paleo or vegan mayo if desired
- 1 can full-fat coconut milk use only the thick cream from the top of the can (or canned coconut cream)
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 Tablespoons tapioca starch
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F. Grease an 8×8-inch baking dish or a similarly sized skillet and set aside.
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Melt coconut oil in a large skillet over medium-low. Add the sliced onion and cook until soft and translucent, 2–3 minutes. Stir in the garlic and cook 1 minute more until fragrant.
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Add the chopped spinach and sauté until wilted, about 5 minutes. Add the drained artichoke hearts and cook 2–3 minutes more. Season with salt and pepper and remove from heat.
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In a large bowl, whisk together mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch, and additional salt and pepper to taste.
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Stir the spinach and artichoke mixture into the cream base, discarding any excess liquid. Transfer to the prepared baking dish.
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Bake 25–30 minutes until heated through and bubbling. Let cool 5–10 minutes before serving.
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Serve warm with crusty bread, crackers, chips, or fresh vegetables.
Notes
- Fresh vs. frozen: Fresh spinach yields better texture; if using frozen, thaw and drain well.
- Coconut milk: Use full-fat canned coconut milk and scoop the thick cream for best creaminess.
- Taste and adjust: Check seasoning before baking and adjust salt, pepper, or lemon juice as needed.
- Customize: Add crushed red pepper or fresh herbs, or top with vegan parmesan and broil briefly.
- Vegan swap: Use vegan mayo to make this recipe fully plant-based.
- Make ahead: Assemble through the mixing step, cover, and refrigerate up to 3 days; bake when ready.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze up to 2 months. Thaw overnight before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.