Creamy Paleo Spinach Artichoke Dip


Oh, this is a lifesaver for entertaining. Your friends won't even know it's good for them. In addition to making this to serve with crudités, I also like to eat it as a side dish and call it spinach-artichoke mash. So versatile, it is.

Creamy Spinach-Artichoke Dip

Paleo, Vegetarian, Dairy-Free and Whole30 approved


  • One bag of frozen spinach, thawed and drained

  • 2 cans of artichokes, drained

  • 2 T cashew butter, tahini or almond butter

  • 2 T homemade olive oil mayo or another paleo-approved mayo

  • 2 green onion stalks

  • 2 tsp garlic powder

  • 1 tsp dried Italian seasoning

  • 1 tsp sea salt, to taste

  • 1 tsp black pepper, to taste

  • 1/4 tsp cayenne pepper or



  1. Put all these things except the cayenne into a food processor and turn it on for a few seconds. It doesn’t take long at all.

  2. Add cayenne or crushed red pepper to taste.

  3. Then put into an oven-friendly dish and bake at 375 degrees until hot. And actually, you can eat it cold—whatever you want, kiddo. Serve with cut veggies or as a side dish.


  • This dip is pretty creamy, but if you like a chunky texture, chop the artichokes by hand and mix everything up by hand.

  • If you don't have mayo or nut butter on hand, you can make your own (cashews, processed until creamy).

  • Feel free to adjust the ratios so that you have 4 T of creamy ingredients total. My favorite ratio is half almond butter and half mayo (that’s why the recipe is written that way), but I often make it without nut butter and it’s great.