Healthy Spinach Artichoke Dip



Who knew I would be making the classic spinach artichoke dip? Well - I'm not :) Dips typically are not the healthiest of all appetizers on the table, but this week as part of the live cooking demo I was a part of, I needed more than one idea for healthy appetizer ideas. This is something that is always always around at parties or gatherings so I thought, well, I can make anything in a healthier way - even this!

Take the name of the recipe to start: spinach and artichokes, both very cool vegetables that I like separately so why not blended up? If you follow me you know I cook dairy free, gluten free, mainly plant based. Typically I've found that the simpler the recipes the better. So here's how I created this healthy, plant-based dip that was a hit for my group and I ate all the leftovers when I got home!



  • 1 large jar of artichoke hearts packed in water, drained
  • 4 whole cloves garlic
  • 1/2 white onion, sliced
  • Olive oil to mist
  • 2 big handfuls of power greens (spinach, swiss chard, baby kale)
  • handful of fresh parsley
  • Vegetable broth to blend
  • Himalayan sea salt


  1. Preheat oven to 365 F on the roast setting
  2. Spread the onions, garlic, artichokes out on a cooking sheet and spritz with olive oil and salt
  3. Roast for 20 - 30 min or until slightly browned
  4. Let cool
  5. In a vitamix or food processor mix cooled vegetables and add vegetable broth as needed. Add in parsley and greens and more salt to taste


That's it - that's all. Pure, clean whole foods, very very flavorful and ready to serve. You can serve this with more veggies, or with one of my favorites, Mary's Vegan Gone Crackers. I also used some leftovers to spread on a grilled chicken breast. This could also be used as a spread in a wrap.

What's your favorite dip? Comment below if you want me to do a recipe makeover!