Dairy-Free Spinach and Artichoke Dip

This dairy-free dip is rich with flavor and creamy without any dairy to be seen. This recipe is sure to be a crowd favorite, is paleo-friendly, and makes for a great party appetizer. Serve with your choice of chips, cucumber slices, or other vegetables.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 163 Calories

Ingredients

• ¼ cup water
• ½ teaspoon freshly ground black pepper
• ½ cup mayonnaise
• 5 cloves garlic, minced
• ½ cup coconut milk
• ⅓ cup finely chopped red onion
• 2 (14 ounce) cans artichoke hearts, drained and chopped
• 1 ½ cups raw cashews
• ½ tablespoon kosher salt
• 1 pinch paprika, or to taste (Optional)
• 1 pound fresh spinach leaves, stemmed and roughly chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until hot and bubbly, about 20 minutes.

Step 3

Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight.

Step 4

Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish.