Tangy, garlicky artichoke hearts get pulsed with rich coconut cream and cassava flour until the texture turns thick and dip-worthy, with just enough pulses left in the artichokes to give every scoop some bite. Coconut aminos, apple cider vinegar, and a hit of fresh lemon juice and zest build a bright, savory backbone, while turmeric and ginger add warmth without overwhelming the other flavors. Fresh parsley and chives folded in at the end keep things herby and fresh, and a long chill in the fridge lets everything meld into a cold, creamy dip you'll want to keep coming back to. Serve it with cucumber rounds, carrot sticks, celery, or cassava crackers for a naturally sturdy, satisfying crunch alongside the dip. This one's an easy make-ahead option for a gluten free spread, since it actually tastes better once it's had time to rest and chill.
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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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