Creamy Spinach Artichoke Dip



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Yet another recipe from Juli over at PaleOMG. And honestly, I didn’t really deviate at all, except I use a Blendtec instead of a food processor and I blend mine instead of mixing it so it’s less chunky and more creamy. It’s really good with tortilla chips, but that’s totally not paleo so don’t do that! I did, but it was Super Bowl so whatever. Give me a break. You could dip it with sweet potato chips too, or maybe even carrot sticks. Maybe.

Creamy Spinch Artichoke Dip | Our Paleo Life


Creamy Spinch Artichoke Dip | Our Paleo Life

Creamy Spinach Artichoke Dip

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 -8
Author Kendra


  • 2 cans Artichoke Hearts 14oz, drained
  • 16 oz Frozen Spinach
  • 1 cup Cashews roasted and unsalted
  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Basil
  • 1 tsp Sea Salt
  • ½ tsp Fresh Ground Black Pepper
  • ¼ tsp Cayenne Pepper


  • Add the frozen spinach and artichokes to large saucepan over medium heat and sprinkle with a little of salt. Cook until the spinach is thawed and everything is all hot. No need to boil it or anything.
  • Place cashews in your Blendetc/Vitamix or food processor. Grind until your cashews become a flour (make sure it's finely ground or you'll have chunks of cashews in your dip) then begin to pour in your olive oil until you get a creamy consistency, like a really creamy cashew butter.
  • When the spinach is completely thawed and it’s all good and hot, drain the excess water from your saucepan, and add spinach and artichoke to the Blendtec/food processor.
  • Add the garlic powder, onion powder, basil, salt, pepper, and cayenne to the artichokes.
  • Pulse everything a few times to get it combined and a little chopped up. This doesn't take much, you don't want a puree!
  • Pour into a bowl and amaze your friends and family with the dairy-free artichoke/spinach dip ever!





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Last Updated 02/04/2020

8 Responses to “Creamy Spinach Artichoke Dip”

  1. starting week one today!
    how do you make the sweet potato chips?

  2. Do you think fresh spinach would work?

    • I’m sure it would, I haven’t tried it yet though. I’m not sure of the exact measurement either.

  3. Will and nuts work? I’m allergic to cashews ;(

    • Cashews are a little different than most other nuts in that they completely break down and provide a really creamy (vs. gritty/grainy) texture. I have not tried this with any other nuts for that purpose. Unfortunately, I’m not sure of a suitable replacement.

  4. Do you have to use cashew flour? Do you think I could use some coconut flour, or will it not get the same consistency? I’m new to the whole Paleo/Whole30 (Day 2) so I’m still learning how all of these ingredients work! Thanks!

  5. 5 stars
    plantain chips!

  6. Raw Jicama Chips…no baking nor dehydrating necessary! You get all the crunch and the salt (and/or spicyness) WITHOUT the potato or corn. Now that’s Paleo!

    Simply cut your jicama into thin, tortilla chip-shaped pieces (little, rounded triangles), toss ’em in a resealable bag with sea salt, a bit of lemon or lime juice (I use ginger juice), and/or chili pepper (or any other flavor/spice you desire), and serve ’em chilled or warmed along side this fantabulous dip. Can you say, “Yum!”?

    Two caveats: Lee over at tells you how to get a full bag of chips out of one jicama, and if you want your chips served warm, use a steamer basket not a microwave oven. Because micro waves are molecular-bond disruptors, they’re definitely NOT paleo, and they’ll make your chips too hot, too sweet & too mushy. AKA, not very chip-like at all :-/

    –Mae, OTP in the ATL


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