Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip recipe is a creamy, delicious and healthier version than the standard. You won’t even miss the mayo!

Mayo Free Spinach and Artichoke Dip
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  • Two boxes (14 ounces each frozen artichokes)
  • 1 tablespoon plus 2 teaspoon extra virgin olive oil (divided)
  • 5 large handfuls organic spinach
  • 2 shallots (chopped)
  • 1 tablespoon minced garlic
  • Unrefined sea salt (to taste)
  • 2 tablespoons fresh lemon juice
  • ¼ cup water
  • ¼ cup pine nuts
  • White pepper (to taste)
  • Pinch of nutmeg


  1. Preheat oven to 400 degrees. Place the artichokes on a large cookie sheet and drizzle with 2 teaspoons oil and salt to taste. Roast for 40 minutes. Remove artichokes from oven and set aside to cool. Lower oven temperature to 350 degrees.
  2. Use a mezzaluna or knife to finely chop the spinach. Set spinach aside.
  3. Heat 1 tablespoon of oil in a large heavy skillet over medium heat; add the shallots and sauté until soft, about 5 minutes. Stir in the garlic, spinach and lemon juice and cook until spinach is completely wilted, about 2 minutes. Set shallot and spinach mixture aside.
  4. Add the water, pine nuts, white pepper and a pinch of nutmeg to a high speed blender (such as a Vitamix); process until smooth and creamy. Transfer the pine nut mixture to a food processor. Add the roasted artichokes and process until ingredients are well-blended. Spoon the artichoke mixture out of the food processor and transfer to the skillet with the shallots and spinach. Stir to incorporate all ingredients. Transfer the artichoke-spinach mixture into a small casserole dish.
  5. ]Bake, uncovered, for 15 minutes. Serve warm.

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