This Paleo Spinach Artichoke Dip is rich and filling, perfect for curbing midday hunger. Nutritional yeast adds cheesy flavor without the lactose of regular cheese. Gluten-free, too!
When you're following a paleo diet, you don't have to forgo snacks. But unfortunately, so many of the easiest snacks to grab have carbohydrates in them. Or dairy. Or both, or maybe they're served with both. Often, a dip like this one is served with crackers; you know you've seen the classic kind of spinach artichoke dip, dolloped into a hollowed-out bread bowl. This dip definitely isn't it!
The dip comes together by cooking the onions with some seasonings, along with the spinach and drained chopped artichokes. Never used artichokes before? Well, they're a little nutty and taste and this recipe uses the jarred artichoke hearts that are already chopped. Just drain them well and you're good to go.
How to Make this Spinach Artichoke Dip Vegan
If you want to make this dip without dairy, use dairy-free butter (such as a plant-based high-quality shortening) and dairy-free mayonnaise. Easy peasy!
Tips for Substitutions and Serving
The recipe calls for sliced carrots and celery, but feel free to mix it up. Use broccoli and/or cauliflower florets, or sliced bell peppers in an array of colors. Sliced mushrooms would work, too.
Don't have spinach or just want to use a different type of leafy green? Try using a mix of greens such as Swiss chard and/or chopped kale. If you have beet greens, those would be nice and earthly like spinach, too. (Avoid arugula; it's far too delicate a green and bitter in taste to really work well with this paleo spinach artichoke dip.)
How to Store Paleo Spinach Artichoke Dip
This dip will keep in the refrigerator in a sealed container (prep containers or otherwise!) for 3 to 4 days. It won't freeze well, so share it. (It's also a great dip for a party, especially if your guests are paleo and/or gluten-free, and/or dairy free.
READ MORE: How to Go Dairy Free and Not Hate It
Paleo Spinach Artichoke Dip Ingredients:
- 1 tbsp. ghee
- ¼ cup chopped onion
- 3 cups chopped fresh spinach
- 1 tsp. minced garlic
- ½ cup drained and chopped artichoke hearts
- ¼ tsp. cracked black pepper
- ½ cup Paleo mayonnaise*
- 1 tbsp. nutritional yeast
For Serving
- 1 cup carrot chips or sliced carrots
- 3 celery stalks, sliced into 3-inch pieces
Ingredients
- 1 tablespoon ghee
- ¼ cup chopped onion
- 3 cups chopped fresh spinach
- 1 teaspoon minced garlic
- ½ cup drained and chopped artichoke hearts
- ¼ teaspoon cracked black pepper
- ½ cup Paleo mayonnaise
- 1 tablespoon nutritional yeast
For Serving
- 1 cup carrot chips or sliced carrots
- 3 celery stalks sliced into 3-inch pieces
Instructions
- Melt ghee over medium heat in a medium skillet. Add onions and sauté 6-7 minutes, until softened. Add garlic, spinach, and artichokes. Continue to sauté for 5 minutes longer until spinach is wilted.
- Stir in mayonnaise, nutritional yeast, and black pepper until thoroughly mixed—Cook for 2 minutes longer.
- Spoon spinach artichoke dip into 4 (½ cup) compartments of 4 snack containers. Divide carrots and celery among the remaining compartments. Enjoy hot, warm, or chilled—it's good all three ways.
