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Creamy Baked Spinach Artichoke Dip that you won’t believe is dairy free! Super creamy and packed with flavor, this dip is great for veggies, chips, and as a topping or spread for potatoes, chicken and burgers. Paleo & Whole30 compliant.
We have had entirely too many rain days, AKA bad-photo days for me lately. In fact, I almost delayed posting this yummy spinach artichoke dip recipe because of it.
Adam came home from work and heated up his dinner (which happened to be a burger and sweet potatoes topped with some of this dip) and then witnessed me obsessing over my recipe photos to the point of near-tears because I was convinced that I needed to re-make the recipe on a sunny day to get better photos.
He checked out the photos, said they were fine, and asked me where the recipe was so he could take some for breakfast the next day.
And, he then asked me what exactly he was eating because “the topping is really good.” Yup, this actually happens quite often.
I told him it was spinach artichoke dip, you know, from the same batch of spinach artichoke dip that we’re looking at on the screen right now. He thought it was another breakfast casserole – I think that’s an honest mistake. Of course now that I’m writing this, the idea of a spinach artichoke breakfast casserole doesn’t sound half bad.
But anyway, after making the connection, he told me that I definitely don’t need to make it again because it’s delicious and the pictures are fine. And really the last thing I needed at that moment was another disappointing photoshoot with this dip, plus another huge batch of dip. Even if we both ate it for every meal for 5 days straight, we wouldn’t put a dent in batch number two. And now, my rainy-day-dip sob story comes to a close.
Even though I only made one batch, we’ve definitely been eating our fair share of this dip with everything from veggies, to sweet potatoes (sweet potato “toast” is pictured), to burgers, chicken, even a breakfast hash. To be noted, Adam claims that he does not like spinach nor artichokes, but he does in fact love this dip. (Between you and me, I think this Whole30 is changing his tastes more than a little bit!)
The “creamy” base of this dip tastes downright cheesy, thanks to a mixture of coconut cream, paleo mayo, nutritional yeast, lemon and spices. It does separate a bit when you bake or reheat, however, I easily re-combined by simply mixing with a spoon.
It’s thick and creamy, packed with flavor and – yup – topped with bacon! This part is optional of course and I guarantee you will love this baked spinach artichoke dip with or without bacon. One last note – I used fresh baby spinach, however you can just as easily sub frozen, thawed and drained spinach here without a problem. Ready to start? Let’s go!
Creamy Baked Spinach Artichoke Dip {Paleo & Whole30}
Creamy Baked Spinach Artichoke Dip {Paleo & Whole30}
Creamy Baked Spinach Artichoke Dip that you won’t believe is dairy free! Super creamy and packed with flavor, this dip is great for veggies, chips, and as a topping or spread for potatoes, chicken and burgers. Paleo & Whole30 compliant. Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesCourse:Dip/ToppingCuisine:Paleo &, Whole30Servings: 16 servings
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Ingredients
For the “cream” mixture:
1/2cuphomemade mayo – or you can purchase Paleo mayo1can full fat coconut milkchilled until water and cream separates, use the cream only*1/4cupnutritional yeast3/4tspfine grain sea salt1tbsplemon juice1/2tsponion powderGenerous pinch cayenneBlack pepper
For the spinach artichoke mixture:
1tbspghee1med yellow onionchopped4clovesgarlicchopped10ozcontainer fresh baby spinachroughly chopped14ozcan organic artichoke heartsdrained well and roughly choppedSalt and pepper to taste3slicessugar free baconcooked, drained, and crumbled
Instructions
Pre-heat your oven to 400 degrees. Heat a large skillet over med heat and add the ghee.Add the chopped onions, sprinkle with salt and cook until soft. Then, add the garlic and continue to cook until just softened.Once garlic is just softened, add the spinach and sautée until wilted, then add artichokes. Cook for a minute longer, sprinkle again with salt, then remove from heat.For the “cream” mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt. You can whisk together well or use a hand blender to combine until creamy.Add spinach mixture to the bowl, discarding any excess liquid left in the skillet. Mix well and transfer to an 8×8″ baking dish.
Bake 15-20 minutes in the pre-heated oven or until heated through. Remove from oven and immediately top with crumbled bacon.
Allow to sit 10-15 minutes, then serve warm with plantain chips, sweet potato chips or “toast” or veggies. This dip is also great as a topping for burgers, chicken, really anything!**
Store dip in a tightly covered container in the refrigerator for up to 5 days and re-heat as desired** You can also serve leftovers as a cold dip as it will keep a thick, creamy texture.
Recipe Notes
*The cream will be hard, so blend or whisk well before using. You can also use the equivalent of about 2/3 cup of canned coconut cream which you’ll also need to blend.
**If the dip separates, simply mix gently with a spoon to re-combine.
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What I Used to Make My Creamy Baked Spinach Artichoke Dip:
Creamy Dairy-Free Baked Spinach Artichoke Dip #paleo #whole30
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Want more delicious, versatile Paleo dips? Try one of these!
Avocado Ranch Dip
Fast Homemade Mayo
Maple Chipotle Ketchup
Paleo BBQ Sauce
Dairy Free Tzatziki Sauce
Tell Me!
Ever cook things that your family loves, yet they have no idea what they’re eating?
If you’re doing a Whole30, is it changing your taste for different foods?
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