Golden, bubbling, and packed with garlicky spinach and tender chunks of artichoke, this baked dip comes together in one skillet before finishing in the oven for that irresistible crisped top. Coconut milk creates a lusciously creamy base, thickened with cassava flour and brightened with a hit of lemon juice and apple cider vinegar, while turmeric and ginger add warmth without overpowering the greens. A savory, almost cheesy depth comes from dried mushroom powder, giving the whole dip a rounded, umami finish that keeps people going back for another scoop. Scattered with fresh chives and served warm alongside tortilla chips or crisp raw vegetables, it's the kind of shareable, crowd-pleasing appetizer that disappears fast at any gathering. It's a genuinely solid choice for a vegetarian spread, easy to prep ahead and just as good reheated the next day.
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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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