This warm, bubbling dip gets its creamy body from full-fat coconut milk whisked with cassava flour into a silky, thickened base — no dairy needed to get that luscious texture. Sautéed onion and garlic build a savory foundation, while dried mushroom powder, turmeric, and a splash of apple cider vinegar add deep, tangy complexity that plays beautifully against the earthy spinach and chunky artichoke hearts. Everything gets baked until the edges turn golden and bubbly, giving you that classic scoopable, spoonable dip experience straight from the oven. A scatter of fresh chives on top adds a pop of color and brightness right before serving. Scoop it up with cassava flour tortilla chips or crisp raw vegetables for a crowd-pleasing appetizer that fits neatly into a lactose free spread. It's rich, cozy, and satisfying enough to disappear fast at any gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
