Creamy, garlicky, and packed with tender spinach and hearty chopped artichoke hearts, this baked dip gets its luxurious body from full-fat coconut milk whisked into a golden, cassava flour-thickened base. A hit of apple cider vinegar and fresh lemon juice brightens the whole thing, while turmeric and ginger add warmth and a subtle golden hue beneath that bubbling, lightly browned top. It bakes up thick and scoopable, exactly the way a great spinach artichoke dip should, then gets finished with a scatter of fresh chives for a pop of color and bite. Scoop it up with cassava flour tortilla chips or crisp raw vegetables for an easy party spread that everyone will hover around. This one's a genuinely solid pick for a vegan table, no one reaching for it will know it's plant-based unless you tell them.
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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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