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)
  • 1/4 Tsp. Minced Garlic
  • 1 C Vegenaise Soy Free (mayo) ... OR ... 1/2 C Vegenaise and 1/2 C So Delicious Greek Yogurt, plain mixed with 1/2 Tsp. Lemon Juice (I prefer the 1/2 and 1/2 version)
  • Pinch Onion Powder
  • 1 Tbsp. Honey or Sugar
  • 2 Cans Artichoke Hearts drained
  • Pinch or 2 of Cayenne Pepper or to taste
  • 1/4 Tsp. Lemon Juice
  • 1/4 Tsp. Garlic Powder
  • 1 C Almond Flour you can grind your own in a high powered blender or in batches using a coffee grinder
  • 1 1/4 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.


Posted August 20, 2012 by Cassidy in Egg Free, Milk & Cheese Substitutes, Paleo, Sides & Appetizers / 7 Comments


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7 responses to “Spinach Artichoke Dip {Dairy & Soy Free}

  1. 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.


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