Slow Cooker Spinach Artichoke Dip (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.
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.
So 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 one.
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 main 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.
You can also try out this instant pot spinach artichoke chicken recipe!
THIS RECIPE IS . . .
Dairy FreeGluten FreePaleoVeganVegetarian
Slow Cooker Spinach Artichoke Dip (Dairy-Free, Gluten-Free)
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:
- 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.
- Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth.
- 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.
- Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly.
- 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
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links
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
Yay, Rivah, I hope it’s a hit! 🙂
What would be a good substitute for cashews if I need to make this nut free? Thank you!
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!
Will do! Thanks for the quick reply!
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.
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!
LOVED this recipe! It was perfect for a New Years party. Do you know if you can freeze any leftovers?
Lauren, yes, you can. So glad you enjoyed!
This looks amazing! Would it be crazy to try this on the stove top if I don’t have a slow cooker?
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!
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!
Sara, yay, so glad you enjoyed this one!!
I have almond flour, do you think that could replace the cashews? Or are the cashews a good flavor addition? Thanks!
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.
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!
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!
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.
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!
See, this is the kind of stuff I like eating when lounging watching movies and things like that. I eat a vegan diet and love good dips. This turned out fantastic. Made my own vegan mayo because I wanted to keep it all whole food plant based. I will be making this a lot, guaranteed. Thank you for sharing this.
Billy, yes, this is the perfect dip for lounging and tv watching. So impressed you make your own vegan mayo. I bet it’s great in this recipe!
this was excellent! didn’t drain or dry the spinach, did cut it up frozen. everyone loved and and no one noticed the absence of dairy- at all! held it’s own on christmas!
Brooke, love it when that happens! So happy you enjoyed this one and thanks so much for leaving a review!
Can I sub a freshly thin sliced onion or canned bamboo shoots for the water chestnuts? I couldn’t find any at the store just now. Thanks!
Yes, I think canned bamboo would be a good substitute if you can’t find water chestnuts. Or just leave it out altogether – the water chestnuts mainly provide crunch/texture, but not much flavor, so leaving them out would not impact the final flavor.
Can fresh spinach be used?
Michelle, you would need to cook about 1 pound of fresh spinach down first prior to using it in in place of the frozen defrosted spinach in this recipe. I hope that helps!