CREAMY BAKED SPINACH ARTICHOKE DIP {PALEO & WHOLE30}
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Creamy Baked Spinach Artichoke Dip that you won't believe is dairy free! Super creamy and packed with flavor, this dip is great for veggies, chips, and as a topping or spread for potatoes, chicken and burgers. Paleo & Whole30 compliant.
Author: Michele
Recipe type: Dip/Topping
Cuisine: Paleo & Whole30
Serves: 16 servings
INGREDIENTS
For the "cream" mixture:
- ½ cup homemade mayo - or you can purchase Paleo mayo
- 1 can full fat coconut milk, chilled until water and cream separates, use the cream only*
- ¼ cup nutritional yeast
- ¾ fine grain sea salt
- 1 tbsp lemon juice
- ½ tsp onion powder
- Generous pinch cayenne
- Black pepper
For the spinach artichoke mixture:
- 1 tbsp ghee
- 1 med yellow onion, chopped
- 4 cloves garlic, chopped
- 10 oz container fresh baby spinach, roughly chopped
- 14 oz can organic artichoke hearts, drained well and roughly chopped
- Salt and pepper to taste
- 3 slices sugar free bacon, cooked, drained, and crumbled
INSTRUCTIONS
- Pre-heat your oven to 400 degrees. Heat a large skillet over med heat and add the ghee.
- Add the chopped onions, sprinkle with salt and cook until soft. Then, add the garlic and continue to cook until just softened.
- Once garlic is just softened, add the spinach and sautée until wilted, then add artichokes. Cook for a minute longer, sprinkle again with salt, then remove from heat.
- For the "cream" mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, ¾ tsp salt. You can whisk together well or use a hand blender to combine until creamy.
- Add spinach mixture to the bowl, discarding any excess liquid left in the skillet. Mix well and transfer to an 8x8" baking dish.
- Bake 25 minutes in the pre-heated oven or until the center is bubbly and the top begins to brown. Remove from oven and immediately top with crumbled bacon.
- Allow to sit 15-20 minutes, then serve warm with plantain chips, sweet potato chips or "toast" or veggies. This dip is also great as a topping for burgers, chicken, really anything!**
- Store dip in a tightly covered container in the refrigerator for up to 5 days and re-heat as desired** You can also serve leftovers as a cold dip as it will keep a thick, creamy texture.
NOTES
*The cream will be hard, so blend or whisk well before using. You can also use the equivalent of about ⅔ cup of canned coconut cream which you'll also need to blend.
**If the dip separates, simply mix gently with a spoon to re-combine.
**If the dip separates, simply mix gently with a spoon to re-combine.
