Traditional spinach artichoke dip is made with lots of dairy and can leave you feeling heavy and bloated. I absolutely love the dip but personally benefit from a lighter version of it. So I have transformed it to only contain whole foods, with less dairy, and no inflammatory oils. The flavor is still incredibly creamy and balances nicely with the veggies and herbs. Spinach and artichokes are loaded with antioxidants and vitamins making them naturally anti-inflammatory. They are a great addition to this dip making it nutrient-dense and gut-friendly. Pair the dip with even more veggies and grain-free chips or crackers and you’ve got yourself a healthy side dish everyone will love!

What makes this spinach artichoke different?

Typically this dip is served with various kinds of cheese and paired with processed carbs making it not the healthiest option. This recipe calls for nutritional yeast which is an excellent non-dairy substitute that has that savory cheese flavor. It is also topped with grass-fed freshly grated mozzarella cheese. You can use non-dairy cheese or goat cheese as well depending on your preference. The quality of your dairy does matter! This recipe won’t leave you feeling bloated or too full. It is a light side dish with that signature creamy flavor.

How to make Spinach artichoke dip

• Preheat your oven to 350 degrees F.
• In your cast iron skillet, melt 1 tablespoon of ghee on medium heat on the stove.
• Add your diced onion and minced garlic.
• Saute for 3-5 minutes or until they start to brown.

Mix everything together

• Remove the pan from the heat and add your 2 cups of spinach, 1 cup of avocado mayo, 1/4 cup of nutritional yeast, salt, pepper, and 14 oz of chopped artichoke hearts, and mix until everything is combined.
• Top the mixture with your 1/2 cup of grass-fed, grated mozzarella cheese.
• Place the skillet into your oven and bake for 25-30 minutes or until the cheese starts to brown.
• Serve with some veggie sticks and grain-free chips and enjoy!
• Spinach artichoke dip can be stored in an airtight container in the refrigerator for 5 days.

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5.0 from 4 votes

Spinach artichoke dip (less dairy)

This is a classic side dish that is savory, creamy, and packed with nutrients.

Prep Time 10 mins

Cook Time 30 mins

Course: Appetizer

Servings: 8

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Calories: 351 kcal

Equipment

• 1 Cast iron skillet
• Measuring cups and spoons

Ingredients

1x 2x 3x

• 1 tablespoon ghee
• 1 small yellow onion (diced)
• 4 garlic cloves (minced)
• 2 cups frozen spinach (thawed and drained)
• 1 cup avocado mayonaise
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can 14 oz artichoke hearts (drained and chopped)
• 1/2 cup grass-fed mozzarella cheese (grated )

Instructions

1. Preheat your oven to 350 degrees F. In your cast iron skillet, melt the ghee on medium heat on the stove.
2. Add your diced onion and minced garlic and saute for 3-5 minutes or until they start to brown.
3. Remove the skillet from the heat and add your spinach, mayo, nutritional yeast, salt, pepper, and artichoke hearts. Mix everything until combined.
4. Top the dip with your mozzerlla cheese and bake for 25-30 minutes or until the cheese turns golden brown.
5. Serve with veggie sticks and grain free chips and enjoy!
6. Spinach artichoke dip can be stored in the refrigerator for 5 days in an airtight container.

Nutrition

Serving: 1 cup | Calories: 351 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 32 g | Cholesterol: 34 mg | Sodium: 700 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

Did you try this recipe?

If so, let me know down below! Thank you so much for reading and happy eating! 🙂