Dairy Free Hot Artichoke Dip Recipe (No Spinach)
A dairy-free version of a classic dip, but made with whole food ingredients and arugula instead of spinach.
Equipment
- Food processor or blender
- Cutting board
- Large knife
- Strainer
- Shallow baking dish
- Spatula
Ingredients
- 1 can artichoke hearts, drained (398 mL)
- 1 cup dairy free parmesan cheese
- 1 cup mayonnaise
- 1/2 bunch green onion
- 3 fresh garlic cloves
- 1 cup arugula
- 1 tbsp fresh squeezed lemon juice
- 1/8 tsp salt (optional)
Instructions
- Preheat your oven to 350°F.
- Open your can of artichoke hearts and drain off all of the excess water.
- In a food processor or high speed blender, add your drained artichoke hearts, mayonnaise, green onions, garlic cloves, arugula, lemon juice, dairy free parmesan cheese and salt.
- Blend until you achieve a creamy texture.
- Using a spatula, transfer the dip into a shallow baking dish or casserole dish. You can also put it into multiple baking dishes (as seen in my photos).
- Bake your creamy artichoke dip for 15 to 20 minutes.
- Serve your hot dip with tortilla chips or fresh cut veggies. More suggestions for pairing ideas above in the blog post.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations.
I also provide dietary modifications, storage tips and frequently asked questions.
Nutrition
Calories: 345kcalCarbohydrates: 12.5gProtein: 2gFat: 33gSaturated Fat: 6.7gPolyunsaturated Fat: 16.5gMonounsaturated Fat: 6.2gTrans Fat: 0gCholesterol: 15mgSodium: 735mgPotassium: 185mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!