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4.5 from 2 votes

Spinach, Kale & Artichoke Dip

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, SCD Legal, Whole30
Servings: 6


  • 1 tbsp olive oil
  • 4 cloves garlic crushed
  • 1 large onion finely diced
  • 100 grams Tuscan Kale (Cavolo nero) Shredded into small pieces equaling approx 1.5 cups
  • 1/3 cup almond milk (or other milk alternative)
  • 200 grams fresh spinach
  • 400 grams artichoke hearts diced into small pieces
  • 1 1/2 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1/4 cup nutritional yeast (or grated parmesan cheese if SCD)
  • 3/4 cup mayonnaise *
  • 1/4 tsp salt
  • 1/2 tsp pepper


  • Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit)
  • In an oven proof skillet heat the olive oil on medium heat. Add in the garlic and onion and sautĂ© for approximately 5 minutes until the onion becomes translucent. 
  • Add the shredded kale and almond milk to the skillet and let cook for about 3 minutes until the kale begins to soften and then add in the spinach and artichokes and cook for another few minutes until the spinach has completely wilted. 
  • Remove the skillet from the heat and stir in the lemon juice, smoked paprika, nutritional yeast, mayonnaise, salt and pepper. Place the skillet in the oven and bake for about 10 minutes until the dip begins to bubble and turn golden on top. Serve the dip with crackers, bread or veggies. 


*you can swap the mayonnaise for Toum to make this recipe vegan