This creamy Spinach & Artichoke Dip is a delectable dairy-free & gluten-free version of one of my fav apps! It’s also AIP, Paleo, Whole30 & Top 8 friendly.
Made completely from vegetables and coconuts, my Spinach & Artichoke Dip is a guilt-free appetizer that rarely yields leftovers. Using my addictive “cheese sauce” from my “Cheesy” Stuffed Sweet Potatoes as inspiration, I’m pleased to say that this recipe came together on my first try! Always a hit at get-togethers, this is the perfect healthy side to share, whether people have food restrictions or not. Serve with celery, plantain chips or jicama sticks.
Ingredients
- Quartered artichokes
- Spinach
- Butternut squash
- Onion
- Carrot
- Garlic
- Coconut cream
- Apple cider vinegar
- Avocado oil
- Salt
See recipe card for quantities.
Instructions
- Drain the artichoke hearts from the can and toss them into the blender.
- Heat 2 tablespoon avocado oil over medium-high heat in a large saute pan. Add spinach and cook down until wilted (~5-7 min). Remove from the pan and chop into small pieces.
- Heat the remaining 2 tablespoon avocado oil over medium-high in the same saute pan. Add the rest of the ingredients except the coconut cream. Saute for 15 minutes, or until the butternut squash pieces are easily stabbed with a fork.
- Add the coconut cream and let simmer to thicken for 5-7 minutes, stirring occasionally.
- Transfer everything in the saute pan to a blender with artichokes. Blend on high until smooth.
- Stir in the spinach and serve warm with celery, jicama sticks or plantain chips.
Hint: The consistency of the cream should thicken to the point of staying separated for a couple of seconds in the pan when scrapped.
Equipment
You will need a blender for this recipe.
Storage
Store in an airtight container for up to two days in the fridge.
These ingredients don’t stand up well to freezing.
Recipe
Spinach & Artichoke Dip
Equipment
- Blender
Ingredients
- 12 oz quartered artichoke hearts, drained
- 4 cups spinach, tightly packed
- 1 cup butternut squash, chopped into 1" chunks
- 1 cup onion
- ¼ cup shredded carrot
- 2 cloves garlic, pressed
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ½ cup coconut cream
- ¼ cup avocado oil, split in half
Instructions
- Drain the artichoke hearts from the can and toss them into the blender.
- Heat 2 tablespoon avocado oil over medium-high heat in a large saute pan.
- Add spinach and cook down until wilted (~5-7 min). Remove from the pan and chop into small pieces.
- Heat the remaining 2 tablespoon avocado oil over medium-high in the same saute pan. Add the rest of the ingredients except the coconut cream. Saute for 15 minutes, or until the butternut squash pieces are easily stabbed with a fork.
- Add the coconut cream and let simmer to thicken for 5-7 minutes, stirring occasionally.
- Transfer everything in the saute pan to the blender with artichokes. Blend on high until smooth.
- Stir in the spinach and serve warm with celery, jicama sticks or plantain chips.
Notes
- The consistency of the cream should thicken to the point of staying separated for a couple of seconds in the pan when scrapped.
