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 Spinach Artichoke Dip

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic powder, onion powder, basil, salt, pepper, and cayenne to the artichokes.
  5. 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!
  6. Pour into a bowl and amaze your friends and family with the dairy-free artichoke/spinach dip ever!
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 648mgCarbohydrates: 21gFiber: 8gSugar: 2gProtein: 9g

Nutrition is calculated by a third party and may not be 100% accurate

Please share:

    1. 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.

  1. 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!

  2. 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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