Creamy Baked Spinach Artichoke Dip {Paleo & Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dairy-free spinach and artichoke dip made with coconut milk and mayonnaise. Paleo and Whole30 compliant, it's rich and flavorful served with vegetables or as a spread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup homemade mayo - or you can purchase Paleo mayo
- 1 can full fat coconut milk (chilled until water and cream separates, use the cream only*)
- 1/4 cup nutritional yeast
- 3/4 tsp fine grain sea salt
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- Generous pinch cayenne
- Black pepper
- 1 tbsp ghee
- 1 med yellow onion (chopped)
- 4 cloves garlic (chopped)
- 10 oz container fresh baby spinach (roughly chopped)
- 14 oz can organic artichoke hearts (drained well and roughly chopped)
- Salt and pepper to taste
- 3 slices sugar free bacon (cooked, drained, and crumbled)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 303mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 44mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.