Dairy Free Spinach Artichoke Dip

Boro Team

Servings

8

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

American

Category

Sauces and Dips

A creamy, dairy-free twist on the classic spinach artichoke dip—made with coconut cream, avocado oil mayo, and nutritional yeast for a cheesy flavor without the cheese. Perfect for serving warm with grain-free chips or crackers.

Dairy Free Spinach Artichoke Dip

Ingredients

    Ingredients

    • 3 garlic cloves, minced
    • 3 ounces fresh spinach, chopped
    • 1/2 medium-sized yellow onion, diced
    • 1 14 ounce can of artichoke hearts quartered drained and chopped
    • 1 5.4 fl oz. can coconut cream stirred
    • 1/2 cup avocado oil mayonnaise
    • 1 tablespoon lemon, juiced
    • 1/4 cup nutritional yeast
    • 1/2 tablespoon basil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • pinch of red pepper flakes, optional

    Directions

    1. Preheat oven to 400 degrees Fahrenheit.

    2. Using a sharp knife, mince the garlic and chop up the spinach, onion, and artichokes. Place ingredients into a large bowl.

    3. Add the coconut creme, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until the ingredients are combined.

    4. Transfer the dip to an 8×8 casserole dish or cast iron skillet and bake for 20 minutes.

    5. Once the timer is complete, let the dip cool for 10-15 minutes. Top with a pinch of red pepper flakes (optional). Serve with grain-free tortilla chips or grain-free crackers.

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