Creamy without a drop of dairy, this cold artichoke dip leans on rich coconut cream and a touch of cassava flour to build a thick, spoonable texture that holds its shape on a cracker or a cucumber slice. Chopped artichoke hearts stay a little chunky after a few quick pulses in the food processor, so every bite has real texture instead of a flat purée. Coconut aminos and apple cider vinegar bring a savory-tangy backbone, while garlic, lemon juice, and lemon zest keep things bright and fresh. A hit of turmeric and ginger warms the flavor just enough, and a fold of chopped parsley and chives finishes it with color and a garden-fresh snap. Chilling it for an hour lets all those flavors settle into one another, so by serving time it's cool, creamy, and packed with flavor. It's a satisfying, crowd-pleasing option for a dairy free spread, whether you're scooping it up with veggies or cassava crackers.
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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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