Dairy Free Spinach and Artichoke Dip

Jul 23, 2019 | Snacks, Vegetables

Creamy, garlicky spinach and artichoke dip that is completely paleo and dairy free! Made with cashews and cauliflower, this is the perfect paleo appetizer or side dish.

I ate a disgusting amount of this dip the first time I made it. And then I made it again two days later and again, literally ate it with a spoon. Ever since I stopped eating chickpeas I’ve been living on my cauliflower hummus because I strongly believe in having a dip/sauce with every meal. But I’ve been craving something to switch things up a little.

I went gluten free when I was pretty young and up until that point my mom cooked only the basics, so I never ended up eating a lot of the more “adult” forms of gluten and dairy that are out in the world, such as risotto, calzones,  and spinach and artichoke dip. Maybe I would have loved the “normal” version of this. I’ll never know. But man oh man do I luuurrrve this. It’s fun to be single and get to eat things out of the fridge straight from the container with a spoon. Like this dip. Have I grossed you out too much to make this? I really hope not.

Also, we need to stop and appreciate the magic of nutritional yeast. It is God’s gift to the digestively-impared. Which I am now making an official medical term. Nutritional yeast might not be the exact same as cheese, but it’s still got a wonderful umami taste to it that is wonderful all by itself. It really brings this dip to the next level, so don’t forget that part!

Enough from me already. Enjoy!

Dairy Free Spinach and Artichoke Dip

PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes


  • 1/2 cup cashews
  • 2 tbsp lemon juice
  • 1/4 cup almond milk
  • 1 cup cauliflower
  • 3 tbsp nutritional yeast
  • 1/4 tsp salt
  • 2 cloves garlic
  • 1.5 cups artichoke hearts divided (I used canned and simply drained them.)
  • 1/2 cup chopped spinach


  1. Soak raw cashews in water for 20 minutes to soften, then drain and place in a food processor Blend with lemon juice and almond milk until creamy, then add the cauliflower, salt, nutritional yeast, and garlic, and 1 cup of artichokes and blend for another 3-4 minutes until smooth.
  2. Add rest of ingredients (except spinach and 1 cup diced artichoke heartand blend until combined.Add additional almond milk or a litter water if needed.
  3. Pour the mixture into a bowl and stir in remaining artichoke hearts and spinach. Serve and enjoy!


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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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