Dairy-free Spinach Dip

This was created for a Tailgating series. You can read more HERE.

This recipe was probably one of the most challenging ones I have had in a while. I really wanted to create this dish completely free of dairy and also cashews but still give you that satisfying creamy and cheesy flavor of spinach artichoke dip. I used avocado, coconut milk and nutritional yeast to mimic the flavors of traditional artichoke dip. It took many tries but I did finally get the dip tasting exactly as I wanted. As a side note – this also tastes great on top of some shredded chicken.

Dairy-free Creamy Spinach Artichoke Dip
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 1lb chopped frozen spinach, thawed
  2. 1 cup frozen artichoke hearts, finely chopped
  3. 1/2 cup red bell pepper, chopped
  4. 1/2 cup onion, finely chopped
“Cream” Sauce
  1. 1 ripe avocado
  2. 3/4 cup unsweetened plain coconut yogurt
  3. 1/2 cup full fat coconut milk
  4. 2 Tbsp lemon juice (approximately 1 lemon)
  5. 1 tsp lemon zest (approximately 1 lemon)
  6. 4 garlic cloves
  7. 1/3 cup nutritional yeast
  8. 1 tsp smoked paprika
  9. 1 tsp chili powder
  10. 1/2 tsp black pepper
  11. 1.5 tsp sea salt
  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!
  1. You can serve it with chips, vegetable slices or anything else you like to use.
Jessi's Kitchen http://jessiskitchen.com/

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