Dairy Free Spinach Artichoke Dip

A healthy spinach artichoke dip?! 100% YES! Especially if you load it on top of veggie sticks or shredded chicken. This dairy-free spinach artichoke dip is a great way to add flavorful veggies to your diet.

healthy dairy-free spinach artichoke dip in a cast iron pan

First, it’s not loaded with cheese. Second, the recipe uses plenty of healthy fats from coconut and avocado oil to create a perfectly creamy dip. And, artichokes and spinach are both great sources of folate for cell growth and function and DNA synthesis, repair, and protection. They also contain vitamin K, which plays a role in blood clotting, bone strength, and vitamin D activity. 

To keep this dip healthy, serve with lots of veggies and your favorite grain-free chips or crackers.

As a family, we are not necessarily dairy-free, however, we do limit the amount of dairy we consume. Therefore, having a variety of recipes available that can be altered to dairy-free without compromising flavor is essential. This one hits the mark!

If you are dairy free, nutritional yeast adds a cheesy flavor. It also adds a savory, umami flavor to dishes that parmesan cheese would impart.

Nutritional yeast is an excellent source of vitamins, minerals, and high-quality protein. Typically, one-quarter of a cup of nutritional yeast contains:

  • 8 grams (g) of protein
  • 3 g of fiber
  • 11.85 milligrams (mg) of thiamine, or vitamin B-1
  • 9.70 mg of riboflavin, or vitamin B-2
  • 5.90 mg of vitamin B-6
  • 17.60 micrograms (mcg) of vitamin B-12

It also contains vitamin B-3, potassium, calcium, and iron.

  • sprinkling it on popcorn instead of butter or salt
  • mixing it into risotto instead of Parmesan cheese
  • stirring it into creamy soups for added nutrients
  • adding it to scrambled eggs or a tofu scramble
  • mixing it into a nut roast or stuffing

Dairy Free Spinach Artichoke Dip

Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Sauces
Servings 8


  • 1 Tbsp Ghee or Coconut Oil
  • 1 Yellow Onion (small) finely chopped
  • 4 Garlic Cloves minced
  • 16 oz Fresh or Frozen Spinach for fresh, lightly sauté until wilted and drain, for frozen, thaw and drain
  • 1 14.5 oz Can of Artichokes chopped
  • 1/2 cup Avocado Mayo (Primal Kitchen brand is my fav)
  • 1/4 cup Coconut Cream skim from top of canned coconut milk
  • 1/4 cup Nutritional Yeast
  • 3/4 tsp Sea salt
  • 1/2 tsp Chili Flakes
  • 1/2 tsp Onion Powder
  • 4-8 oz OPTIONAL Cheese goat cheese or mozzerella cheese


  • Preheat oven to 400 degrees F
  • Melt the ghee or coconut oil in an 8-12 inch cast iron (or oven-proof) skillet over medium heat and add the onions, sauté for 3 minutes until translucent and fragrant. Add the garlic and sauté for an additional 2 minutes, stirring occasionally to avoid burning.
  • Remove from heat. Add the spinach, artichokes, avocado mayonnaise, coconut cream, nutritional yeast, sea salt, onion powder, and chili flakes. Stir until well combined, then gently press down the surface with the back of a spoon. Top with the mozzarella (if using).
  • Transfer the skillet to the preheated oven and bake for 20 minutes. Option to turn oven to broil and broil the dip until the cheese is melted and slightly golden, about 5 minutes.
  • Serve while hot with grain-free tortilla chips or veggie sticks or as a sauce over chicken.


Use as a topping for veggies or chicken.
Meal Idea: Skillet or sheet pan chicken with zucchini, summer squash, tomatoes, and/or potatoes. Top with spinach-artichoke dip before serving.
Meal Idea: Grill chicken breasts alongside grilled veggies: zucchini, peppers, onions and top with spinach-artichoke dip before serving.
Tried this recipe?Let us know how it was!
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