This cold dip leans on tender artichoke hearts and rich coconut cream for a creamy, tangy base, with cassava flour giving it just enough body to hold together on a cracker or a crisp cucumber round. Coconut aminos and apple cider vinegar bring depth and brightness, while garlic, lemon juice, and a touch of turmeric and ginger add warmth and a subtle golden hue. Fresh parsley and chives get folded in at the end for color and a clean, herby finish before the whole thing chills into something scoopable and cool. It comes together fast in a food processor, then just needs an hour in the fridge to let the flavors settle in. Serve it alongside carrot sticks, celery, or cassava crackers for an easy, crowd-pleasing snack that fits neatly into a Paleo spread.
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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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