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This creamy hot spinach artichoke dip has shredded chicken for extra protein, so you can easily make it part of a healthy paleo or Whole30 meal! Perfect with veggies, over a baked potato or with sweet potato toast. Dairy free, paleo, Whole30 compliant, low carb and keto friendly.
I hope I’m not the only spinach-artichoke obsessed gal in the room right now.
Figuratively speaking, of course, since as I’m typing this the only other person in the room with me is my son, who’s neither a gal nor obsessed with spinach-anything by any means.
But if you’ve stumbled upon this post, I have to think you’re into the savory, creamy deliciousness of spinach artichoke dip. And just you wait – it gets so much better than that!
Way back in the day, I used to make a super cheesy (like with 4 types of cheese!) baked spinach artichoke dip. Then, last year, I decided it was finally time to test out a paleo and Whole30 version, since the old 4-cheese one probably wouldn’t ever be made again.
So, I came up with this version (it involves bacon) and was pleasantly surprised at how “cheesy” it tasted without any dairy at all! Pretty amazing, I will say.
In fact, I loved it so much that I decided create a vegan AND Whole30 spinach artichoke twice baked potato. I’m fully devoted to dairy-free spinach artichoke creations now and there’s no need to turn back!
This time around I was craving something with a bit more protein, something that could really be almost a meal along with some extra veggies, a potato or sweet potato – you get the picture!
I considered making spinach artichoke chicken thighs (and still may do that!) but decided on something with just as much protein but more versatile – a dip. Or topping, or whatever you want it to be, really.
This creamy chicken spinach artichoke dip is pretty perfect however you decide to serve it. When I made it for the first time, I had a bunch of green plantains and decided that my Whole30 tostones would make the perfect “vehicle” for the dip.
Holy cow – so delicious! Since I had plenty of leftovers after shooting the photos, I tried it over a baked potato, sweet potato toast, and even just by itself over the next couple of days. No complaints here!
Even Adam (husband) who claims not to actually like spinach or artichokes, really enjoyed this dip. And seriously – with the seasoned cooked chicken, onions and garlic, creaminess from the coconut cream and homemade mayo, PLUS an extra cheesy kick from nutritional yeast? Let’s just say it all comes together as deliciously as possible.
As a side note – I highly recommend using homemade mayo for this one (rather than store bought paleo mayo) since the flavor is so much better this way. And, another side note – even if you’re a coconut hater, you really don’t taste the coconut cream here, since the other flavors overpower any hints of coconut.
I hope you’re ready to make this – it’s easier and quicker than you might think! And, the rewards will speak for themselves after the first bite. Let’s go!
Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free}
Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free}
This creamy hot spinach artichoke dip has shredded chicken for extra protein, so you can easily make it part of a healthy paleo or Whole30 meal! Perfect with veggies, over a baked potato or with sweet potato toast. Dairy free, paleo, Whole30 compliant, low carb and keto friendly. Prep Time: 5 minutesCook Time: 35 minutesTotal Time: 40 minutesCourse:Appetizer/lunch/dinnerCuisine:keto, low carb, Paleo, Whole30Servings: 8 
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Ingredients
1lbChicken breasts or tenderloins1tbspolive or avocado oilSalt and pepper to season chicken1Tbsporganic ghee or coconut oil1medium onionchopped3-4clovesgarlicfinely choppedSea salt10ozfresh baby spinachchopped14oz canartichoke heartsdrained and chopped (check label for Whole30 compliance)2/3cupcoconut cream – the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately1/2cuphomemade whole30 mayoor purchased paleo mayo*1Tbsplemon juice3Tbspnutritional yeastthis adds flavor1/2tspsea saltBlack pepper to taste
Instructions
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foilPlace chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.Once garlic is soft, add spinach and allow it to wilt a bit, then mix in to garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smoothChop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm. Goes well with potatoes or sweet potatoes, plantains, your favorite veggies or anything! Enjoy!
Recipe Notes
*You can purchase Whole30 compliant avocado oil mayo here.
Nutrition
Calories: 338kcalCarbohydrates: 8gProtein: 16gFat: 27gSaturated Fat: 10gCholesterol: 46mgSodium: 518mgPotassium: 553mgFiber: 3gSugar: 1gVitamin A: 3845IUVitamin C: 23.7mgCalcium: 55mgIron: 2.2mg
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What I Used To Make My Chicken Spinach Artichoke Dip:
Want More Whole30 Appetizers and Dips? Try One of These!
Paleo Tostones with Avocado Ranch Dip
Crispy Garlic Smashed Potatoes with Easy Aioli
Creamy Baked Spinach Artichoke Dip
Baked French Fries with Chipotle Ranch Dip
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