Creamy Spinach Artichoke Dip (Dairy-Free)

Course: Appetizer, Snack
Cuisine: American
Keyword: dairy free, nut free, paleo, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 274 kcal
Author: Megan Gilmore

A creamy, flavorful dip that's perfect for serving at a party, or as a nutrient-rich snack!



  • 10 oz . frozen spinach , thawed and drained
  • 14 oz . can artichokes hearts , rinsed and drained
  • 1 roasted red bell pepper , peeled and chopped
  • 1/2 ripe avocado
  • 1 garlic clove , or 1/2 teaspoon garlic powder
  • 2 tablespoons fresh chopped basil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon honey (optional)


  1. Drain the artichokes and spinach well, then add them to the bowl of a large food processor fitted with an S-shaped blade. Add in the rest of the ingredients, and use the "pulse" button to combine into a chunky dip.
  2. The texture of this dip is completely up to your personal preference. You can leave it chunky, for a slightly different taste in each bite, or process longer for a more uniform-looking dip! I added a bit of honey to mine, and processed again, for a slightly more balanced flavor and smoother texture.
  3. For best flavor, allow to chill for at least 4 hours before serving, and store any leftovers in the fridge for up to 3 days.