Skinny Spinach Artichoke Dip


So I’ve had a jar of marinated artichoke hearts in my pantry for five years, for the specific purpose of making Spinach dip.

Image shows a close up of a bowl of spinach artichoke dip with text that reads "Skinny Spinach Artichoke Dip"

But guess what? My husband can’t eat all that heavy dairy. Normally, that wouldn’t stop me from making something that I love so much, but eating an entire batch of delicious, warm spinach dip by myself wouldn’t be good for my bottom line, if you know what I mean.

Photo shows all the ingredients you'll need to make skinny spinach artichoke dip

Well, I finally decided to just make a skinny version, Partly with the encouragement of Silk’s Sideline meat Monday night football tailgating recipes campaign. That way, Gabe and I could both enjoy it, and I wouldn’t have to feel guilty for eating a bunch of coconut milk is surprisingly low-calorie! Why didn’t I come up with this idea years ago? I’m telling ya, I am not the creative one in the family!

Photo shows a bowl of spinach and artichoke dip on a platter with crackers and veggies

You may think that leaving out all the cheeses and alfredo sauce would leave the flavor a bit lacking, but that’s not the case when you add a little brine from your marinated artichoke hearts!

I used Silk coconut milk in this recipe because it’s literally the only type of milk (other than rice) that Gabriel isn’t at least mildly allergic to. However, barring any allergies, I highly recommend using Silk’s cashew milk – it’s delicious!

Skinny Spinach-Artichoke Dip

Photo shows a hand dipping a cracker into a bowl of spinach artichoke dip

Before you make the recipe, check out Silk’s website for more meatless, dairy-free recipes and a chance to win a giveaway!


Skinny Spinach Artichoke Dip

This delicious vegan spinach artichoke dip is SO good and easy to make. You will love it.

  • Author: Elise


  • 1/4 cup chopped onion
  • 2 Tablespoons butter or expeller-pressed coconut oil
  • 1 5oz. jar marinated artichoke hearts
  • 10 oz. frozen, chopped spinach
  • 3 Tablespoons cornstarch
  • 2 cups Silk Coconut or Cashew milk
  • salt
  • pepper
  • garlic powder


  1. Melt butter in a medium skillet, and add chopped onions
  2. Sauté until onions begin to soften.
  3. Drain artichoke hearts (reserving the brine), and chop reasonably fine.
  4. Add artichoke to onions and continue sautéing for just a minute
  5. Add frozen spinach.
  6. Stir skillet while continuing to sauté, while the spinach thaws, and the water begins to exaggerate.
  7. Stir in cornstarch, being sure to break up any lumps
  8. Add coconut/cashew milk and continue to stir until mixture thickens.
  9. Add salt, pepper, and garlic powder to taste.
  10. Serve with Crudités or crackers (Breton’s black bean crackers are my favorite!)
  11. Enjoy!

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This conversation is sponsored by Silk. The opinions and text are all mine.

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