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Vegan Spinach and Artichoke Dip (Paleo, Whole30, Dairy Free)

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.

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword spinach dip, superbowl appetizer, tailgating appetizer
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

Sauce Ingredients

Spinach and artichoke ingredients

  • 3 tbsp avocado oil
  • 1/2 cup chopped green onion (or half of a white or yellow onion, chopped)
  • 24 ounces canned artichoke hearts, drained and chopped
  • 300 grams fresh or frozen chopped spinach (equivalent to 10 ounces)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

Sauce Directions

  1. Add all the ingredients to your Vitamix or other high speed blender and blend well until smooth

Spinach and Artichoke Directions

  1. Preheat your oven to 350F

  2. Place a large pan on the stove on medium heat

  3. Add the avocado oil and onion and sauté for a couple minutes

  4. Add the chopped artichoke hearts to the pan and sauté for another ~5 minutes

  5. 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)

  6. Season with the salt and pepper and stir well

  7. Turn off the heat and add the sauce to the pan and stir everything well to combine

  8. Transfer everything to a casserole dish and spread evenly until smooth

  9. Bake for 10-15 minutes, until heated through

Recipe Notes

  1. You can use either fresh or frozen spinach for this recipe
  2. This dip stores well in the fridge and makes great leftovers
  3. Serve this dip with raw vegetables, crackers or chips