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Dairy-free Creamy Spinach Artichoke Dip

  • Author: Jessi Heggan
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes

Ingredients

Scale

Filling

  • 1lb chopped frozen spinach, thawed
  • 1 cup frozen artichoke hearts, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup onion, finely chopped

“Cream” Sauce

  • 1 ripe avocado
  • 3/4 cup unsweetened plain coconut yogurt
  • 1/2 cup full fat coconut milk
  • 2 Tbsp lemon juice (approximately 1 lemon)
  • 1 tsp lemon zest (approximately 1 lemon)
  • 4 garlic cloves
  • 1/3 cup nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1.5 tsp sea salt

Instructions

  1. Preheat oven to 425.
  2. Thaw the frozen artichoke and spinach and squeeze the extra water out of the spinach leaves.
  3. Finely chop the artichoke hearts with a knife or in a food processor.
  4. Add the spinach leaves, artichoke, bell pepper and onion to a bowl and mix.
  5. Combine all of the cream sauce ingredients in a food processor or blender and puree until mixture is creamy.
  6. Pour the cream sauce in the bowl with the filling and thoroughly combine.
  7. Pour the mixture in a greased baking dish or in a 10 inch cast iron pan. Bake the dip for 20-25 minutes or until mixture is hot and bubbly.
  8. Serve and enjoy!

Notes

  • You can serve it with chips, vegetable slices or anything else you like to use.

Keywords: dairy-free spinach dip, dairy-free spinach artichoke dip, spinach artichoke dip, dairy-free artichoke dip