Craving a delicious appetizer for your upcoming party – but need a dairy free version? This dairy free spinach artichoke dip is sure to please you and your guests!
One of the toughest things I dealt with when I had to be dairy free for nursing was parties, especially around the holidays. You never knew if there’d be “safe” foods at the event. It’s so nice to bring these kinds of appetizers along, knowing that you’ll have something yummy to enjoy on your night out!
While this dip isn’t an exact dupe of the dairy-packed version (it’s nice to have options that don’t require expensive cheese substitutes!) — it’s still creamy, packed with veggies, and super tasty. A definite winner for your parties – or just to munch on at home. And I bet your dairy-loving friends will enjoy it just as much as you do.
Note: This post was first published in 2018 and has been updated in 2024 with additional photos. The recipe remains the same.
Ingredients
Here’s a photo of the ingredients you’ll need, along with selected ingredient notes:
- Mayo – Yep, this is the secret ingredient that adds creaminess to this dip! I like using mayo in dips like this and my dairy free buffalo chicken dip, since it’s inexpensive – rather than spending a lot on pricey dairy free subs.
- Avocado – Mashing this up adds additional creaminess to the recipe, and balances the flavor of the mayo.
- Roasted red peppers – I always keep a jar of these on hand because they’re delicious to add to eggs, sandwiches, pastas, etc. You can add more or less than called for in this recipe depending on your flavor preferences. You can also make a homemade roasted red pepper, and use that instead of the canned version.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with tips and photos.
Start by defrosting the spinach if you haven’t done so already. You can always leave it to thaw overnight in the fridge, but you can also just pop it in the microwave for a few minutes until it’s defrosted but not super hot. Empty the spinach onto a few layers of paper towels over a bowl.
Grasp the paper towels and squeeze out as much excess liquid as possible over the bowl.
Discard the liquid and then put the spinach back in the bowl, discarding the paper towels. To the bowl with the spinach, add the chopped artichoke hearts, roasted red pepper, green onions, and garlic.
In another mixing bowl, mash the avocado, then combine it with the mayo, lemon juice, salt, black pepper, and onion powder.
Add the mayo mixture to the spinach artichoke mixture. Stir everything until well combined.
Pour the mixture into a casserole dish and bake for 20 minutes, until everything is hot. Enjoy warm with your favorite dippers!
Serving Suggestions
I’m a big fan of some tortilla chips with this dip. Did you know many tortilla chips are free of the top 8 allergens? Most are just made with corn, oil, and salt!
Other ideas for serving include:
- Sliced and toasted baguettes
- Chopped celery, carrot sticks, or cucumber slices
- Crackers
- Soft pretzels
- Homemade roasted potato or sweet potato chips
Of course, what you choose will depend on your dietary needs, so pick whatever works best for you!
Allergens in this recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this dip is dairy free, nut free, and is also typically wheat/gluten free (as long as the mayo meets those requirements, which most do).
This recipe does contain egg and soybean oil in the mayo.
Can’t have soy? Some people with soy allergies can tolerate soybean oil, since the oil is the fat portion and does not generally contain high levels of the soy protein (this is why food manufacturers do not have to declare a soy allergen if highly refined soybean oil is used in a product). However, others cannot tolerate it. If you have a soy allergy, you can use a soy-free product like Primal Kitchen Mayo (made using avocado oil instead of soy oil).
Can’t have eggs? Look for vegan mayo, like Just Mayo, Chosen Foods Vegan Mayo, Hellman’s Vegan Mayo. We have friends with an egg allergy and almost always use the Hellman’s Vegan Mayo since it’s easy to find at major grocery stores.
Note: if you can’t have both eggs and soy, go with Just Mayo or Chosen Foods Vegan Mayo, as those are free from both. Hellman’s Vegan Mayo may be soy free some countries but not all. The version photographed above in the US did not contain soy at the time of publish.
Need more dairy free dip ideas?
Try one of these other tasty recipes:
- Dairy free buffalo chicken dip (delicious with celery, carrots, and crackers)
- Dairy free cake batter dip (a sweet option to pair with apples or graham crackers)
- Dairy free French onion dip (great with veggies and potato chips)
- Healthy cowboy caviar
- Creamy beet hummus
- Greek eggplant dip
I hope you enjoy this tasty dairy free spinach artichoke dip as much as I do! If you try it, be sure to leave a recipe rating and let me know how ya liked it. 🙂
Dairy Free Spinach Artichoke Dip
Need a delicious appetizer for an upcoming party – but on a dairy free diet? This dairy free spinach artichoke dip is sure to please you and your guests!
Ingredients
- 10 ounce package frozen spinach, defrosted and drained
- 14 ounce can quartered artichoke hearts, drained and chopped
- 4 slices jarred roasted red pepper, diced (about 2 tbsp)
- 3 green onions, diced
- 3 cloves fresh garlic, minced
- ½ avocado
- ½ cup mayo
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp pepper
Instructions
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Preheat oven to 350 degrees.
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After the spinach is defrosted (easiest way is to just pop it in the microwave for a few minutes until defrosted but not super hot), squeeze it thoroughly between a few layers of paper towels to remove as much excess water as possible.
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In a large mixing bowl, combine the spinach, chopped artichoke hearts, roasted red pepper, green onions, and garlic. Set aside for a moment.
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In another medium mixing bowl, mash the avocado. Add the mayo, lemon juice, salt, onion powder, and pepper, and stir until combined.
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Add this mayo/avocado mixture into the large bowl with the rest of the ingredients. Stir until everything is well combined, and then pour into a casserole dish.
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Bake at 350 degrees for about 20 minutes, until everything is hot.
Recipe Notes
The exact proportions of spinach and artichoke can be modified based on what your store carries. For example, if you have a 16 ounce bag of spinach instead of a 10 ounce bag, that generally works just fine! Just add an extra 1-2 tbsp of mayo or avocado to account for this.
Nutrition analysis (approximate per serving): 125 calories, 10.5 g fat, 1.5 g sat fat, 230 mg sodium, 7.5 g carbohydrate, 4.5 g fiber, 1 g sugar, 2.5 g protein, Vitamin A: 69%, Vitamin C: 12%, Calcium: 5%, Iron: 5%
Share: What’s your favorite dairy free appetizer to bring to a party? If you tried this dairy free spinach artichoke dip, what did you think?
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I made this for the lunch party yesterday for the ladies. They LOVED it. Bearing in mind that I surprised them with a vegan lunch. A few of the ladies kept asking me the recipe. And I get to have some fresh artichoke from someone’s garden at the end of the week. This is a keeper. Thank you 😁
Grace, this comment makes me so happy! I’m so glad everyone enjoyed the recipe 🙂
Made it for a gathering today. Delicious!!! I was skeptical about making a spinach artichoke dip without cheese, but this recipe did not disappoint! 🙂 Also, it was nice a nice red and green dish for a holiday gathering
Awesome! Glad to hear you enjoyed this! 🙂
Cant wait to try it! What brand of red peppers did you use?
Hi Courtney! I’m so sorry for the delay here – I took a week off for the holidays. I used Pastene for the roasted red peppers, but most brands should work in this recipe 🙂 Or you can always roast the peppers yourself at home too.
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This Spinach-Artichoke dip is delicious. I make it often. thank you!!
I’m so glad you like it! Thanks for taking the time to leave a comment. 🙂
Can I use marinated artichoke hearts?
I would personally go with regular canned artichokes simply because the marinated ones have a tangy flavor and I’m not sure how it’d work in this recipe. If you try it, though, please let me know how it came out!
It’s delish with marinated artichokes, too. That’s all I usually have! Great recipe!
Thank you so much for sharing! Glad you enjoyed it.
Can this be made the day before?
It can be made the night before – you’d make it and refrigerate before baking, then bake day of. But keep in mind avocados oxidize quickly and may turn a brown color, which can be off putting. You can prevent this to a degree by pressing plastic wrap down on the dip in the fridge to prevent as much air contact as possible. But for the best look, make it day of. Hope that helps!
I made this for NY day football game day snacking. I didn’t have a chance to tell my husband it is non dairy before he dug in-and he loved it! Great recipe and this lactose intolerant cook is thrilled!
So glad the hubby was a fan!
Could I make this an freeze it before baking?
Hi Lisa – Unfortunately, I don’t think the texture would be right with freezing then baking. I’d recommend making it the day of if possible.
Love this dip! I missed spinach dip when going dairy free and this hits the spot for sure, I didn’t stop talking about it for like week the first time I made it lol, now it’s a staple treat!
Thanks Josie! I’m so glad you’re a fan of the recipe. 🙂
Soooo yummy! Made this for myself(dairy allergy) and several others who can eat dairy, but who loved it nonetheless. It is hard to find a recipe that satisfies both. Definitely will make it again and again. Thank you!
I’m so glad you and the others enjoyed this Kate! 🙂 Thanks for taking the time to leave a review.
I made this and it was fantastic! I replaced the avocado with hummus & added a tablespoon of nutritional yeast. Had to tear myself away to not eat it all in one sitting! Thank you!
I’m so glad you enjoyed it! Thanks for taking the time to leave a comment.
Can I make this without the peppers? I have an allergy
Sure! I like the flavor they add but I think the dip will still taste good without them if you can’t have ’em! 🙂
Made this for as a vegan appetizer for a small gathering last year and it was delicious and has been requested again! I paired with crackers, but also had garlic bread (made with olive oil, fresh minced garlic, dipping spices and paprika). Everyone loved it with the garlic bread! Thank you for the recipe.
I’m so glad everyone enjoyed it! I love the idea of pairing it with garlic bread 🙂
Instead of frozen spinach can fresh spinach be used?
Sure, just use the same number of ounces of fresh spinach, and cook it first until wilted in a sauté pan before mixing it with the other ingredients.
I made this Super Bowl Sunday especially for my son who has severe food allergies. This was a hit! Thanks for a great recipe!
I’m so glad it was a hit! Thanks for taking the time to comment. 🙂
Can I put this in a crockpot instead of baking?
Hi Gale! I haven’t tried this in the crockpot but feel free to give it a whirl and let me know how it turns out. I would think a few hours on low would be good.
This recipe sounds amazing! I’m just wondering does the dip have to be heated?? There is no cheese to melt which is usually the reason for heating before serving. I wanted to put the dip in a bread bowl and wondering if this is possible if heating in the oven first. I can always serve on the side, just like the presentation aspect. Thank you!!
Hi Kathy! I heat it as it helps the flavors to meld, and I prefer the dip served warm. You can definitely heat it and put it in the bread bowl – either by baking in a casserole dish and transferring over, or cooking directly in the bread bowl if your bowl is thick enough. (That said, feel free to mix it all up and taste it cold – if you like it that way, go for it!)
What size avocado so you use? Where I am, we have small (just under baseball size), medium (baseball), large (bigger than a baseball) and jumbo (about halfway between baseball and softball).
For now, I’ll use a whole small one, see if that looks right. I’ll also toss in some Violife vegan mozzarella and parmesan, to see how it goes. The stuff from Violife is super-good.
Apologies on the delay, for some reason your comment got moderated as spam – whoops! Based on your sizing descriptions, I’d use a medium or large avocado for this recipe. Hope that helps!
This is delicious!!! It’s tasty enough to serve to guests who frown on being vegan. I used marinated artichokes. Also, when I went to cut my avocado I realized it wasn’t ripe enough so since I had some homemade guacamole I used 1/2 cup to substitute for the avocado. As the guacamole had very finely diced jalapeños it may have knocked the flavor up a notch also. Baked this in a hollowed out round sourdough bread. Will definitely be making this often!!! It pairs well with cut up vegetables and grain free crackers to make an awesome gluten free vegan appetizer.
Oooh, I like the idea of using guac with jalapenos in there – YUM! Glad you enjoyed it Laura!
This was really good, and you wouldn’t know it was dairy free! I make my own mayo with Bertolli extra light tasting olive oil. https://whatmollymade.com/paleo-mayo-recipe/?ssp_iabi=1683429848788
Thanks for a great recipe!
I bet that mayo is delish in there! Thanks for sharing how you make it 🙂