Creamy Spinach Artichoke Dip

July 5, 2017

I spent the first year I was dairy free avoiding anything that traditionally had dairy in it. Ice cream, pizza, dips, you name it, I gave it up. I told myself and others that asked lies like: "I don't miss these foods!" "When you detox your body of gluten and dairy you stop craving it!" in an effort to convince myself. What a joke. You know you're eyeing that queso everyone else is dipping into. That's when I jumped on the whole substitution train and got my life back. Dramatic? I don't think so. This spinach artichoke dip is so creamy, delicious, and makes you feel like you're indulging in something very very bad. Will I shove this in my purse and bring it to my next dinner date? Yeah, I will.

 This dip is so easy to make and has a prep and cook time of only 15 minutes! Let's get started.



-2 tablespoons duck fat (or fat of choice)

-1/3 large onion

-1 teaspoon minced garlic (or 2 cloves)

-2 1/2 cups frozen or fresh spinach

-1 1/2 cups artichoke hearts

-1 cup full fat coconut milk

-salt to taste



-Step #1: In a large saucepan or wok, melt duck fat.

-Step #2: Add onions and cook until translucent (around 3-5 minutes)

-Step #3: Add garlic and sautee until golden brown (around 1 minute)

-Step #4: Add spinach and sautee until wilted or thawed.

-Step #5: Add artichoke hearts and sautee for around 3 more minutes.

-Step #6: Add coconut milk and salt. Cook on low temp until warm. 

-Step #7: Add salt to taste. 

-Step #8: Serve with sweet potato chips or plantain chips. Enjoy!

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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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