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Creamy Dairy-Free Spinach Artichoke Dip Recipe Easy and Perfect with Coconut Milk

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A creamy, dairy-free spinach artichoke dip made with full-fat coconut milk, perfect for those avoiding dairy but craving classic dip flavors. Quick, easy, and delicious with a subtle coconut sweetness and tangy artichokes.

Ingredients

Scale
  • 1 cup (240 ml) full-fat canned coconut milk
  • 10 oz (280 g) frozen chopped spinach, thawed and well-drained
  • 14 oz (400 g) marinated artichoke hearts, chopped
  • 2 large garlic cloves, minced
  • 3 tablespoons nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • Salt to taste (start with ½ teaspoon)
  • ¼ teaspoon black pepper
  • Optional: ½ cup (50 g) dairy-free shredded mozzarella or parmesan-style topping

Instructions

  1. Thaw frozen spinach completely and squeeze out as much moisture as possible using a strainer or clean kitchen towel.
  2. Drain marinated artichoke hearts and chop into bite-sized pieces. Reserve 1 tablespoon of marinade if desired.
  3. Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Lower heat and stir in coconut milk, nutritional yeast, lemon juice, onion powder, salt, and pepper. Stir gently until smooth and creamy, about 3 minutes.
  5. Fold in drained spinach and chopped artichokes evenly. Add reserved marinade if using.
  6. Simmer on low heat for 5 minutes, stirring occasionally until slightly thickened.
  7. Optional: Transfer dip to a baking dish, sprinkle with dairy-free cheese topping, and bake at 375°F (190°C) for 10-12 minutes until bubbly and golden.
  8. Let dip cool slightly before serving.

Notes

Use full-fat canned coconut milk for best creaminess. Squeeze spinach very well to avoid watery dip. Watch garlic carefully to prevent burning. For extra smoothness, pulse briefly in a food processor but leaving it rustic with bits of spinach and artichoke is preferred. Dip can be baked with dairy-free cheese topping for a melty finish. Leftovers keep 3 days refrigerated or freeze up to 3 months.

Nutrition

Keywords: dairy-free, spinach artichoke dip, coconut milk, vegan dip, gluten-free, easy appetizer, creamy dip, healthy snack

Find it online: https://twinkletaste.com/creamy-dairy-free-spinach-artichoke-dip-recipe-easy-and-perfect-with-coconut-milk/