This creamy, golden-baked dip leans on full-fat coconut milk for its rich, velvety texture, thickened with a touch of cassava flour instead of any conventional roux. Sautéed onion and garlic build a savory base, while earthy dried mushroom powder, a splash of apple cider vinegar, and a squeeze of fresh lemon juice add depth and tang. Loads of tender spinach and roughly chopped artichoke hearts give every scoop that classic, hearty texture you want from a spinach artichoke dip. A pinch of turmeric and ginger rounds out the flavor with warmth, and a scatter of fresh chives finishes it just before serving. Baked until bubbling at the edges and lightly golden on top, it's a comforting, crowd-pleasing dip that fits neatly into a Paleo spread. Serve it warm with cassava flour tortilla chips or crisp raw vegetables for dipping.
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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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