Artichoke dip is one of those crowd-pleasing classics that usually gets sidelined when you're navigating a strict elimination protocol — loaded with dairy, nightshades, and processed ingredients that don't make the cut. This version flips the script entirely, building its creamy base from full-fat coconut cream and a touch of cassava flour for body, with coconut aminos and apple cider vinegar adding that savory, tangy depth you'd normally get from cheese. Fresh lemon juice, lemon zest, turmeric, and ginger layer in brightness and warmth without relying on anything off-limits. The food processor does most of the work, but the key is keeping some texture — you want visible artichoke pieces, not a smooth paste — so a few careful pulses is all it takes. After a chill in the fridge, the flavors meld into something genuinely impressive, and the cold serving temperature makes it feel refreshing rather than heavy. It serves eight, so it's a smart make-ahead option for gatherings where you want something on the table you can actually eat. Pair it with sliced cucumber, carrot sticks, or cassava crackers and watch it disappear faster than you'd expect.
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Drain the artichoke hearts thoroughly and press them between paper towels until most of the moisture is removed — excess water will thin the dip.
Add the artichoke hearts, coconut cream, cassava flour, coconut aminos, apple cider vinegar, garlic, lemon juice, lemon zest, turmeric, ginger, and sea salt to a food processor. Pulse 8–10 times until the mixture is combined but still has some texture — small artichoke pieces should remain visible, not a smooth purée.
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