Golden, bubbling, and deeply savory, this baked dip leans on sautéed onion and garlic, tender wilted spinach, and hearty chunks of artichoke heart for its flavor base. Full-fat coconut milk thickened with cassava flour creates that classic creamy, spoonable texture without any grains or dairy involved, while dried mushroom powder, apple cider vinegar, and a hit of turmeric and ginger give it a savory, almost cheesy depth. It bakes up with lightly golden edges and a warm, luscious center that's begging to be scooped straight from the dish. A scatter of fresh chives on top adds color and a little bite before serving. Pair it with sliced raw vegetables for dipping and you've got a crowd-pleasing appetizer that fits neatly into a Whole30 spread. It's rich, comforting, and satisfying enough that no one will guess it's built entirely from compliant, whole-food ingredients.
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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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