Healthy Spinach and Artichoke Dip
Yield: 8 servings
  • 3 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons corn or tapioca starch
  • 2 cup unsweetened almond milk (or milk of choice)
  • 1 pound frozen spinach
  • 10 ounces frozen artichoke hearts
  • salt + pepper
  • 1 teaspoon apple cider vinegar
  • ¼ cup panko bread crumbs (or almond meal, for a low carb option)
  • 2 ounces Costello havarti cheese, grated
  1. Preheat oven to 350°F. Grease or foil line an 8x8 baking dish and set aside.
  2. Heat a large greased skillet over medium high heat. Add in the shallots and saute until translucent, about 3 minutes. Add in the minced garlic cloves and cook until fragrant, about 1-2 minutes. Stir in the cornstarch until uniform and cook for another minute. Add 1 cup of the almond milk and cook until thickened, stirring occasionally. Add in half the cheese and stir until melted. Add in the remaining cup of almond milk, along with the spinach, artichoke hearts, and apple cider vinegar and cook until everything has thickened and it's just starting to brown. Now puree the mixture in a food processor or preferably with an immersion blender if you have one. Salt and pepper to taste.
  3. Spoon the spinach mixture into the prepared baking dish. Evenly sprinkle the panko or almond meal or the mixture, then sprinkle the remaining grated cheese over the breadcrumbs. Bake in the oven at 350°F for 15 minutes, or until thoroughly warmed and just starting to brown around the edges. Bake under the broiler for 30 seconds to a minutes, just until the top is all golden and beautiful. Serve with your favorite crudites (or not!) and devour.
For a vegan version, use nutritional yeast or a vegan friendly cheese.

For a paleo/low carb version, use almond meal instead of the panko.

Nutritional information calculated with this method using panko breadcrumbs and Castello light havarti cheese.
Nutrition Information
Calories: 68
Recipe by Foodie Fiasco at