Creamy, bubbling, and packed with tender spinach and artichoke hearts, this dip delivers everything you want from a crowd-pleasing appetizer — without a single ingredient that would derail a healing protocol. The secret to that luscious, cheesy-feeling texture is full-fat coconut milk thickened with cassava flour, which creates a rich, velvety base that bakes up beautifully golden at the edges. Dried mushroom powder adds a savory, umami depth that fills the flavor gap left by the usual dairy and nightshade-heavy versions, and a splash of apple cider vinegar plus fresh lemon juice keeps it bright and balanced. Turmeric and ginger round out the seasoning in a way that feels warm and complex rather than medicinal. The whole thing comes together in one skillet before going into the oven, making cleanup genuinely easy for an eight-serving dish. Serve it warm straight from the baking dish with cassava flour tortilla chips or a spread of sliced raw vegetables for dipping — it disappears fast either way.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with olive oil and set aside.
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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