This vegan spinach and artichoke dip tastes amazing. So creamy and delicious you would never know it’s dairy-free, Whole30 and paleo! Ready in less than 30 minutes this makes the perfect appetizer or snack.
What makes this recipe so good:
- The taste! This paleo spinach and artichoke dip so creamy and delicious. Perfect for chips, crackers or raw vegetables
- Not only is it vegan but it’s also dairy free, plant based, Whole30 and paleo.
- It’s ready in under 30 minutes.
- It stores well in the fridge and makes really great leftovers.
- You can also use this dip to top sandwiches or meat and fish dishes.
The equipment needed:
- A Vitamix or other high speed blender – this is the Vitamix that I have and love
- A large frying pan (I love this ceramic one)
- A casserole dish – I love this one because it has a lid
How to make:
- Place all the ingredients for the sauce into your blender and blend until smooth
- Preheat your oven to 350F
- Place a large pan on the stove on medium heat and add the avocado oil and onion and sauté for a few minutes
- Add the chopped artichoke hearts to the pan and sauté for ~5 minutes, then add the spinach and sauté for another ~5 minutes (until the spinach is wilted)
- Season with salt and pepper and turn off the burner
- Add the sauce to the pan and stir well to combine
- Transfer all the ingredients to a casserole dish and then bake in the oven for 10-15 minutes, until it’s heated throughout
- You can use either fresh or frozen spinach to make this dip. If you use frozen, you will just need to sauté it for slightly longer than if you use fresh
- Make sure you drain all the water from the canned artichoke hearts (this will help ensure the dip doesn’t turn out runny)
- It stores really well in the fridge and makes great leftovers
- It can also be used as a sauce for casserole dishes
- Serve this dip with crackers, chips or chopped raw vegetables – These Simple Mills Crackers are my favourite grain free and paleo crackers (Note that crackers and chips are not allowed on the Whole30 diet)
- I used canned artichoke hearts for this recipe which are easy to find all year round in the grocery store
Frequently Asked Questions:
How do you thicken spinach artichoke dip?
You shouldn’t need to thicken this dip, but if you do find it a bit thin I would ensure you sauté the spinach mixture a little longer to remove all the excess water from the spinach. Also make sure you drain all the water from the artichokes before adding them to the pan.
What crackers go best with artichoke dip?
I personally love these Simple Mills Almond Flour Crackers which are safe for the paleo diet.
What do you eat spinach dip with?
I love pairing this dairy free spinach artichoke dip with cut raw vegetables, grain free crackers or potato chips. If you are paleo the only grain free crackers I know of are Simple Mills crackers (these ones are my favourite). Note that crackers and chips are not allowed on the Whole30 diet.
Other vegan and Whole30 recipes you will love:
- Dairy Free Alfredo Sauce
- Baked Apples with Cinnamon
- Carrot Dip with Chilis
- Vegan Sour Cream
- Whole30 Guacamole
- Vegan Mac and Cheese
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Vegan Spinach and Artichoke Dip
This is the best vegan spinach and artichoke dip! So creamy and delicous you would never know it's dairy-free, Whole30 and paleo. Also ready in under 30 minutes.
Add all the ingredients to your Vitamix or other high speed blender and blend well until smooth.
Spinach and Artichoke Directions
Preheat your oven to 350F.
Place a large pan on the stove on medium heat.
Add the avocado oil and onion and sauté for a couple minutes.
Add the chopped artichoke hearts to the pan and sauté for another ~5 minutes.
Add the spinach and sauté for another ~5 minutes, until all the spinach is wilted (if using frozen spinach you will likely need to sautee longer).
Season with the salt and pepper and stir well.
Turn off the heat and add the sauce to the pan and stir everything well to combine.
Transfer everything to a casserole dish and spread evenly until smooth.
Bake for 10-15 minutes, until heated through.
- You can use either fresh or frozen spinach for this recipe.
- This dip stores well in the fridge and makes great leftovers.
- Serve this dip with raw vegetables, crackers or chips.
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