Creamy Artichoke Dip That’s Dairy-free

October 24, 2019 by Leanne Vogel October 23, 2019

Ultra creamy artichoke dip made without dairy! Awesome with low-carb crackers, or veggies.

Ingredients

• 1 tablespoon avocado oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced

• 1 cup (190 g) frozen spinach, squeezed to remove all the liquid, or 2 cups (140 g) fresh spinach

• 1/2 cup (105 g) mayonnaise
• 1/3 cup (80 ml) milk (nondairy or regular)
• 1/3 cup (22 g) nutritional yeast
• 1 tablespoon lemon juice
• 3/4 teaspoon finely ground sea salt
• 1/2 teaspoon onion powder
• pinch cayenne pepper
• pinch black pepper

• 12 canned artichoke hearts, squeezed to remove as much liquid as possible and chopped
• 1/3 cup (40 g) bacon bits

Instructions

1. Preheat the oven to 400°F (205°C) and place the avocado oil in a large frying pan. Heat on medium heat for 1 minute before adding the diced onion and garlic. Saute for 10 minutes, or until onion is translucent.
2. Meanwhile, combine the mayo, milk, nutritional yeast, lemon juice, salt, onion powder, cayenne, and black pepper in an 8 by 8-inch (20 by 20-cm) casserole dish. Set aside.
3. If using frozen spinach, add to the frying pan and saute until heated. If using fresh spinach, add to the pan and saute until wilted.
4. Transfer the cooked vegetable mixture to the mayonnaise mixture and fold in the artichoke hearts and bacon bits. Stir well until combined.
5. Place in the preheated oven and bake for 20 to 25 minutes, or until the top turns golden.
6. Allow to sit for 15 to 20 minutes before serving with whatever tickles your fancy from low-carb veggies, chicken wings, or crackers.

Nutrition Information Per Serving