Paleo Spinach Artichoke Dip (Vegan Spinach Artichoke Dip)
This paleo spinach artichoke dip is a healthy take on the classic appetizer. Rich and creamy, this vegan spinach artichoke dip is the perfect recipe for casual entertaining, especially in late summer and early fall. This paleo spinach artichoke dip is dairy free and goes perfectly with some paleo tortilla chips! One of my very favorite paleo appetizers, it really doesn't taste paleo!
Yield: servings
Ingredients
- 1 tablespoon ghee or coconut oil or vegan margarine, if vegan
- 2 cloves garlic minced
- 1 10-ounce box frozen chopped spinach thawed and squeezed to reduce water
- 1 14-ounce can artichokes chopped
- 1 8-ounce can water chestnuts chopped
- 3 green onions thinly sliced
- 1 cup non-dairy yogurt
- ½ cup mayonnaise vegan mayonnaise for vegan version
- pinch 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
- 1 pinch salt and pepper to taste
- 1 tbsp smoked paprika for garnish
- 1-2 packs paleo tortilla chips to serve
- 1 bottle JaM Cellars Butter Chardonnay optional
- 1 bottle JaM Cellars Cabernet optional
Instructions
- Heat ghee in a medium skillet over medium heat. When warm, add in garlic and stir constantly until fragrant, about 30 seconds. Add in spinach and artichoke and stir frequently until well combined and until remaining water from spinach has evaporated.
- Add in remaining ingredients and stir until very well combined. Taste and adjust seasonings as desired. Sprinkle with smoked paprika, if desired, and serve warm with tortilla chips.
- Enjoy with a glass of Butter Chardonnay or JaM Cabernet!
Notes
Excellent rewarmed after a day or two!
Nutrition
Serving Size: 1serving | Calories: 207cal | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 81mg | Total Carbs: 5g | Fiber: 1g | Sugar: 1g | Net Carbs: 4g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg