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Spinach Artichoke Dip {Dairy & Soy Free}

For some reason I’ve been really craving spinach artichoke dip. I wanted dip that was rich, flavorful, and creamy… a dip that if I took it to a party no one would even wonder if I brought it. They would just assume that someone on a regular diet made it using cream cheese, parmesan cheese, and real mayonnaise.
The verdict? Mission accomplished!
I mean, I haven’t actually taken it to a party and tried to pass it off as “regular” but I think I could do it 🙂
This is best served hot with gluten free crackers or chips. If you are grain free try it on top of my homemade flat bread cut into small triangles! Or, I just ran across this Almond Flour Chip Recipe from glutenfreehappytummy.com that looks amazing! I’m planning on making them today to serve with the remaining dip. Enjoy!

Spinach Artichoke Dip {Dairy & Soy Free}
  • 1- 6 Oz. Container SO Delicious Greek Yogurt, Vanilla (Plain will work but vanilla is better)
  • ¼ Tsp. Minced Garlic
  • 1 C Vegenaise, Soy Free (mayo) ... OR ... ½ C Vegenaise and ½ C So Delicious Greek Yogurt, plain mixed with ½ Tsp. Lemon Juice (I prefer the ½ and ½ version)
  • Pinch Onion Powder
  • 1 Tbsp. Honey or Sugar
  • 2 Cans Artichoke Hearts, drained
  • Pinch or 2 of Cayenne Pepper, or to taste
  • ¼ Tsp. Lemon Juice
  • ¼ Tsp. Garlic Powder
  • 1 C Almond Flour (you can grind your own in a high powered blender or in batches using a coffee grinder)
  • 1¼ Tsp. Sea Salt
  • 2 Tbsp. Nutritional Yeast (gives it a cheesy taste, found on spice aisle of your local health food store)
  • Black Pepper, to taste
  • 9 Oz Frozen, Chopped Spinach, thawed
  1. Preheat oven to 375 degrees and thaw spinach.
  2. Combine all ingredients except spinach and 1 can of the artichoke hearts in the bowl of a food processor.
  3. Process until well combined but not liquefied. Taste and adjust ingredients as needed.
  4. Chop up the remaining artichoke hearts into bite-sized pieces to give your dip texture. But don't make them too big... you don't want anyone to choke!
  5. In a medium-sized baking dish, combine the spinach, artichoke hearts and contents from food processor.
  6. Bake 20 - 30 minutes or until bubbly and hot. Serve immediately. Store in sealed container in fridge.


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  1. that sounds magnificent! must try:)

  2. Anonymous says:

    you need to make this for next time we invite ourselves over.

  3. I can make you some dad! No problem 🙂

  4. I thought its supposed to be dairy free? Unless I’m missing something with the Greek yogurt.

  5. Hi Thomas!

    SO Delicious brand is made from coconuts and is dairy and soy free! It’s the best line of dairy free products I have found.


  6. Anonymous says:

    Thank You! I now have completed my Super Bowl menu with this dip, chips and crackers!


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