Cassava flour gives this dip its thick, creamy body without any conventional flour involved, so the base whisks up smooth every time you pour in the coconut milk. Sautéed onion and garlic build a savory foundation, while dried mushroom powder, turmeric, and ginger add a deep, almost cheesy complexity that plays beautifully against the tangy hit of apple cider vinegar and lemon. Squeezed-dry spinach and roughly chopped artichoke hearts keep every bite hearty and satisfying, and a quick trip into the oven turns the top bubbly and lightly golden. It's the kind of dip that disappears fast at a party, scooped up with cassava flour tortilla chips or crisp raw veggies. A scatter of fresh chives at the end adds a bright, herby finish. This one's an easy pick for a gluten free spread that doesn't skip on flavor or richness.
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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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