Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free) – Real Food Whole Life

Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free)

Image of Instant Pot Spinach Artichoke Chicken (Dairy-Free, Gluten-Free)

Rich, creamy, and oh-so delicious, Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free) will be the hit of your next party or gathering!

You guys, I almost didn’t post this recipe.

Because between wrapping up our 9-week renovation project, getting ready to host Thanksgiving, preparing to launch my first product here on Real Food Whole Life (I CANNOT wait to share more on that soon), and keeping up with my day-job, there just haven’t been enough hours in the day to keep up with the blog this past week.

But then I tested this recipe for the final time and went completely crazy for it. Like, as soon as it was done cooking I stood there over the slow cooker and downed several servings of the stuff.

I didn’t even care that it was burning my mouth. I literally had to stop myself from eating the entire batch so I could take some photos.

And then after I put the leftovers in the fridge, I found myself going back later that night and standing in front of the fridge dipping back into it. I’ll admit it. I’m addicted to this stuff.

To be fair, spinach artichoke dip has always been a favorite of mine.

I haven’t actually eaten any in years, though, because it’s usually loaded with processed ingredients and tons of cheese. 

I was so skeptical that it could be recreated in a dairy-free version, in fact, that I didn’t even try for a long time.

Around the holidays, though, the craving comes on strong, and so I finally motivated to test a version that was filled with good-for-you ingredients, and that tasted as crave-worthy as the original.

It took a couple of attempts, but this version is so darn close to the original that it’s worthy of any party or gathering you have planned.

Plus it’s super easy to throw together and feeds a crowd. It doesn’t get much better than that!

Okay, now I hope I haven’t oversold it, but in my option this dip really is that good. S

o good in fact that I’m staying up late on a Friday night after trying to put my kitchen back together so I can get you guys this recipe as soon as humanly possible.

Because you need this recipe in your life.

I already texted my sister and asker her to bring this to our family Thanksgiving, as it makes the perfect holiday party dip since it can be made ahead and kept warm until guests arrive.

If you need an appetizer to round our your Thanksgiving festivities this year, I highly recommend this on. 

But really, this dip works anytime of year. Serve it with crusty bread, corn chips, or rice crackers. If you’re avoiding grains, sliced cucumber or carrots would also make great dipping options.

Whatever you do, though, I hope you make this one soon. Now, let’s make some Slow Cooker Spinach Artichoke Dip!!

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Stirring in a few tablespoons of mayonnaise or veganaise at the end of the cooking time adds an extra creamy layer that makes this dip taste almost identical to its dairy-laden counterpart. If you’re not a fan of mayo, though, feel free to skip it.

2 | If you’re feeding a large crowd, this recipe can be doubled or even tripped. You’ll need to add additional time to the cooking process, so experiment with your slow cooker to find the perfect timing. 

3 | Turn this into a min dish by adding 1-2 pounds of boneless, skinless chicken breast or thighs. You’ll just need to adjust the time up to allow the chicken to cook fully, usually 4-5 hours on high or 6-7 on low. Be sure to give it a stir once or twice to avoid burning around the edges.

THIS RECIPE IS . . .

Naturally gluten-free, dairy-free, vegan, vegetarian, egg-free, paleo, and whole30 friendly

 

Print

Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free)

Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free)


  • Yield:
    8-10 appetizer-sized servings 1x


Description

Rich, creamy, and oh-so delicious, Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free) will be the hit of your next party or gathering!



Scale

Ingredients

1 cup raw cashews

1 cup plain, unsweetened almond milk (or any non-dairy milk)

2 garlic cloves, roughly chopped

1  teaspoon kosher salt

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 (8-oz) bag frozen spinach, defrosted and squeezed very dry

2 (14-oz) cans artichoke hearts, drained, rinsed, and roughly chopped

1 (8-oz) can diced water chestnuts, drained and rinsed

2 tablespoons nutritional yeast (optional)*

3 tablespoons avocado mayonnaise or veganaise**

Freshly ground pepper, to taste


Instructions

Slow Cooker Intructions:

  1. Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix or you’ll end up with cashew butter.
  2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
  3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined.
  4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
  5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature.

Notes

*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can’t find or don’t want to use it, feel free to omit.

**Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you’re avoiding eggs or want to keep this dish completely plant-based.

Want to turn it into a main dish by adding chicken? See notes for how under Adaptations, above.

Print

Image of Instant Pot Spinach Artichoke Chicken (Dairy-Free, Gluten-Free)

Instant Pot Spinach Artichoke Chicken (Dairy-Free, Gluten-Free)


  • Yield:
    4-6 1x



Scale

Ingredients

1 cup raw cashews

1 cups plain, unsweetened almond milk (or any non-dairy milk)

2 garlic cloves, roughly chopped

½ teaspoon kosher salt

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 (10-oz) bag frozen spinach, defrosted and squeezed very dry

1 (14-oz) cans artichoke hearts, drained, rinsed, and roughly chopped

1 (8-oz) can diced water chestnuts, drained and rinsed

1 ½ pounds boneless, skinless chicken breasts or thighs

2 tablespoons nutritional yeast*

3 tablespoons avocado mayonnaise or veganaise**

Freshly ground pepper, to taste


Instructions

  1. Pulse the cashews in a blender until a fine powder forms. You’re looking for a flour-like consistency. Be careful not to overmix, or you’ll end up with cashew butter. Remove the cashew powder and set aside.
  2. To the same blender, add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
  3. Pour the liquid into a 6-quart electric pressure cooker. Add the spinach, artichoke hearts, water chestnuts, and chicken. Stir until well combined.
  4. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
  5. When the pressure cooker timer is done, quick release the pressure.
  6. Uncover and remove the chicken to a cutting board. Chop into bite-sized pieces, shred, or leave whole.
  7. To the pressure cooker, add the cashew powder, nutritional yeast, and mayonnaise. If the sauce seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste.
  8. Add back the chicken and stir. Serve the chicken, topped with the sauce.

Notes

*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can’t find or don’t want to use it, feel free to omit.

**Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you’re avoiding eggs or want to keep this dish completely plant-based.

Stirring in a few tablespoons of mayonnaise or veganaise at the end of the cooking time adds an extra creamy layer that makes this dip taste almost identical to its dairy-laden counterpart. If you’re not a fan of mayo, though, feel free to skip it.

If you’re feeding a large crowd, this recipe can be doubled or even tripped. You’ll need to add additional time to the cooking process, so experiment with your slow cooker to find the perfect timing.

Turn this into a min dish by adding 1-2 pounds of boneless, skinless chicken breast or thighs. You’ll just need to adjust the time up to allow the chicken to cook fully, usually 4-5 hours on high or 6-7 on low. Be sure to give it a stir once or twice to avoid burning around the edges.

19 comments to " Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free) "

  • Rivah

    This is in my crockpot NOW! Thanksgiving test run. It already smells amazing! Thanks for always providing exactly the right recipes for me Robyn! Xo

  • Joanna

    What would be a good substitute for cashews if I need to make this nut free? Thank you!

    • Robyn Downs

      Hi Joanna, I haven’t tested this without the cashews, so anything you try would be purely experimental. If you’re willing to try, I’d say full fat coconut milk (from a can) would be the best substitute. Follow the recipe as instructed, just skip the cashews and blend the coconut milk with the garlic and other ingredients. If you try it, let us know how it turns out. I know there are others would would love to know about a nut-free option!

  • Zoé

    I just came across this & am making for family to nibble on who are arriving for a Spring Break visit. I’m not a fan of mayo but sometimes a creamy option is needed & Im excited to have found the avocado mayo at Costco.

    • Robyn Downs

      Oh, I hope you all enjoy! I find the mayo flavor is muted by the other strong flavors in this one. Hope it’s a hit!

  • Lauren

    LOVED this recipe! It was perfect for a New Years party. Do you know if you can freeze any leftovers?

  • Shoshana

    This looks amazing! Would it be crazy to try this on the stove top if I don’t have a slow cooker?

    • Robyn Downs

      Shoshana, I think you could definitely try this one the stovetop, just cook until it’s reduced a bit, stirring often to avoid burning. Hope you enjoy!

  • Sara Bouffard

    This turned out so well! I didn’t defrost the spinach and threw it in the crockpot frozen. I think it helped retain some of the moisture. I was generous with the vegan mayo too :-). This is now my go-to vegan dip recipe!

  • Michelle

    I have almond flour, do you think that could replace the cashews? Or are the cashews a good flavor addition? Thanks!

    • Robyn Downs

      Hey Michelle, using cashews definitely makes this sauce–it allows it to be creamy and cheese like in a way that almonds/almond flour cant’. That said, it that’s what you have you can try using it, it will just turn out differently than the original.

  • Emily

    Hi! I’ve made this recipe before and followed the instructions for the instant pot version and absolutely loved it. When I click on what is listed as instant pot, it is only pulling up the crockpot instructions. Could you help me find the cook time for the instant pot method and/or any other changes to recipe if I am using the instant pot? Thank you!

    • Robyn Downs

      Hey Emily, sorry about that broken link–I actually had to take down the IP version because a number of people were having issues with it burning to the bottom of their pressure cooker. It’s so tricky, because all pressure cookers are different, but in the end I pulled it because I didn’t want anyone ruining their expensive instant pot! That said, I’d be happy to email you the recipe. If you don’t mind reaching out: robyn (at) realfoodwholelife.com I’ll send it along!

  • Hannah

    DELICIOUS! One thing I was very sad about when I went GF and DF was missing classic dishes for holiday meals like this one.
    I made this last night for lunch all week to eat with crackers – yum!
    One tip, if you’re short on time, or in a mood where you don’t wish to squeeze all your spinach dry; don’t! I used a 12-14 oz. container of fresh baby spinach, and it worked fine!
    (In hindsight, I would have chopped the water chestnuts and spinach so it’s easier to eat.)
    Fantastic recipe!

    My addition: 1 finely chopped onion sauteed before starting.

    • Robyn Downs

      Hannah, yay, so glad you enjoyed this one and it brought back good pre GF/DF memories! And thanks for the tip about the fresh spinach!

Leave a Comment