Paleo Spinach Artichoke Dip (Vegan Option Available)

This Paleo Spinach Artichoke Dip is a creamy, dairy-free, and vegan-friendly appetizer that’s perfect for parties, game days, or healthy snacking. Made with nutrient-rich spinach, flavorful artichokes, and a blend of tahini, non-dairy yogurt, and paleo mayonnaise, this dip is packed with wholesome ingredients and bold flavors. Whether you’re looking for a dairy-free spinach artichoke dip, a vegan party appetizer, or a healthy paleo snack, this recipe delivers a delicious and satisfying option. Serve it warm with paleo tortilla chips or fresh veggies for a crowd-pleasing dish that everyone will love!

Ingredients

• 1 tablespoon ghee (or coconut oil/vegan margarine for a vegan option)
• 2 cloves garlic, minced
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
• 1 (14-ounce) can artichoke hearts, chopped
• 1 (8-ounce) can water chestnuts, chopped
• 3 green onions, thinly sliced
• 1 cup non-dairy yogurt
• ½ cup mayonnaise (use vegan mayonnaise for a vegan version)
• Pinch of turmeric
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup almond milk
• ¼ cup tahini
• 1 tablespoon fresh lemon juice
• 2 pinches cayenne pepper
• Salt and pepper to taste
• 1 tablespoon smoked paprika (optional, for garnish)
• Paleo tortilla chips (to serve)
• Optional Pairings: Butter Chardonnay or JaM Cabernet

Instructions

1. Heat ghee in a medium skillet over medium heat. Add minced garlic and sauté for about 30 seconds, stirring constantly until fragrant.
2. Stir in the spinach and artichoke hearts. Cook for 3–4 minutes, stirring frequently, until well combined and the remaining moisture from the spinach evaporates.
3. Add the chopped water chestnuts and green onions, mixing well.
4. Reduce the heat to low and add non-dairy yogurt, mayonnaise, turmeric, onion powder, garlic powder, almond milk, tahini, lemon juice, cayenne pepper, and a pinch of salt and pepper. Stir until everything is well combined and heated through. Adjust seasonings to taste.
5. Transfer to a serving dish, sprinkle with smoked paprika, and serve warm with paleo tortilla chips.
6. For an optional pairing, enjoy with a glass of Butter Chardonnay or JaM Cabernet. Cheers!

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Why You’ll Love This Recipe

• Creamy and Flavorful: This dairy-free dip is rich, satisfying, and packed with bold, savory flavors.
• Paleo and Vegan Options: Perfect for any diet, this recipe caters to both paleo and vegan lifestyles with simple ingredient swaps.
• Healthy Ingredients: Made with wholesome, nutrient-dense ingredients like spinach, artichokes, and tahini, this dip is a guilt-free indulgence.

Tips

• Be sure to squeeze out as much water as possible from the spinach to avoid a watery dip.
• Use a high-quality non-dairy yogurt for the creamiest texture and best flavor.
• If the dip is too thick, add a splash of almond milk to adjust the consistency.

Variations and Substitutions

• Add Protein: Mix in crumbled vegan sausage or shredded chicken for added protein.
• Nut-Free Option: Substitute tahini with sunflower seed butter if you need a nut-free version.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce for a spicy twist.
• Cheesy Flavor: Mix in nutritional yeast for a dairy-free “cheesy” taste.

FAQs

Can I make this dip ahead of time?
Yes! Prepare the dip as directed, store it in an airtight container, and reheat gently on the stovetop or in the microwave before serving.

Can I use fresh spinach instead of frozen?
Absolutely! Sauté fresh spinach until wilted, then chop and proceed with the recipe.

How do I store leftovers?
Store leftover dip in the refrigerator in an airtight container for up to 3 days.

Serving and Suggestions

Serve this creamy Paleo Spinach Artichoke Dip warm with paleo tortilla chips, veggie sticks, or grain-free crackers. For a fancier presentation, garnish with extra smoked paprika or fresh herbs like parsley.

Pair with a crisp glass of Butter Chardonnay or a bold JaM Cabernet to elevate the flavors and create the perfect appetizer experience for any occasion!