Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.
Healthy Spinach Artichoke Dip
Is there anything better than Spinach and Artichoke Dip? It is such a classic appetizer that everyone loves. We wanted to update it to make it a bit more healthy so we took all the flavors to create a nutrient-dense dip that is so creamy and delicious without any actual cream! We did leave an option to top it with cheese and broil it, but the dip itself is so flavorful it won’t be missed if you need to leave it off for a totally dairy-free dip.
This crowd favorite is perfect for parties, or for an appetizer for a night in. It’s simple to make, made with mostly pantry staples and can even be made ahead of time (no more than a day) and reheated.
Ingredients Needed
Olive Oil
Frozen Spinach
Canned Artichokes
Garlic
Salt and Pepper
Cashew Cream
Cheddar Cheese (optional, omit for dairy-free)
How to Make Healthy Spinach Artichoke Dip without Dairy
To make this dish free from any dairy, we turned to cashew cream. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes! We’ve used in so many different dishes, and it’s our number one choice to replace dairy where it fits.
We left it optional to add a bit of cheese on top of the dish to get that traditional spinach and artichoke dip feel, but you won’t miss it too much if you omit it to make this dish totally dairy-free.
What to Serve with this Dip
Serve this dip with crackers (homemade or store-bought), tortilla chips, and cut up veggies.
If you like this healthy dip recipe, check out these others:
Add in onions and artichokes and mix for 5-7 minutes
Remove from heat and add in spices and cashew cream
Transfer to a high-speed blender and pulse until the texture is as chunky or creamy as desired
Taste and adjust spices and salt as desired
If adding cheese, transfer dip to a oven-safe baking dish, layer with cheese and broil until cheese begins to bubble
Notes
*Make cashew cream by soaking 2 cups in water cashews overnight (about 1 cup water). Drain and place in high-speed blender with 1 tbsp water and blend until creamy.
This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.
Spinach Artichoke Spaghetti Squash
Fall is the perfect time for spaghetti squash! Spaghetti Squash is the a healthier alternative to pasta and it works so well here with this Spinach and Artichoke recipe. It is like a dinner version of the Spinach and Artichoke dip (we’ve got that here, too) but more nutrient dense and hearty! What I love most about this recipe is that it can be made classic with some cheese or made dairy-free thanks to my favorite dairy-free swap: cashew cream!
Want to make this vegetarian? We gave the option to add-in chicken if you want, but feel free to omit to keep it vegetarian and vegan if you use the dairy-free option.
It’s hard to believe but we absolutely could not taste the difference between the version we tested with dairy using cream cheese and the version we tested using cashew cream and nutritional yeast. Even the nutritional yeast is optional if you prefer to skip it in the dairy-free option! We’ve talked about cashew cream at length on Lexi’s Clean Kitchen because it’s one of our favorite swaps to make dishes creamy without any dairy. To make it you blend soaked cashews until it’s rich and creamy. It’s used in the same way heavy cream or even greek yogurt would be.
How to make Stuffed Spaghetti Squash
The truth is, you don’t actually have to stuff the spaghetti squash to make this recipe. You can either bake this as a casserole in an 8″x 8″ dish (or something similar) or you can bake this Spinach and Artichoke dinner directly inside the spaghetti squash halves. To do that:
Roast the spaghetti squash (or cook in an Instant Pot) following these directions.
Meanwhile, make the spinach artichoke mixture.
Once cooked and cooled, scoop out the spaghetti squash strands and combine with the spinach and artichoke.
Place back in the empty shells of the spaghetti squash and top with shredded cheese, if using.
Place under the broiler until the cheese and melted and the mixture is completely heated through.
If you like this spaghetti squash recipe, check out these others:
Meanwhile, make spinach and artichoke mixture: Heat oil in a large pan over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes.
Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
Preheat the broiler on high.
Once spaghetti squash is cooked and cooled enough to handle scoop out the squash into a large bowl. Add parmesan cheese (if using), chicken (if using) and spinach artichoke mixture. Mix together gently until fully combined.
Either divide the mixture into the now empty squash shells and top with mozzarella cheese or place in an 8" x 8" oven safe casserole dish.
Place under the broiler until the cheese and melted and the mixture is completely heated through.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
Need a delicious light dinner that doesn’t require much cooking and is so DELICIOUS? Then this Instant Pot Lemon Chicken with Artichokes and Asparagus is just what you need to make tonight! This seasonal and bright dinner is perfect for a night you still want something delicious but don’t want to cook much. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!
Easy Instant Pot Lemon Chicken Recipe
This Instant Pot Lemon Chicken recipe with asparagus and artichokes is exactly why we love the Instant Pot! It cooks up delicious meals, using mostly hands-off cooking, and quickly! We love how flavorful this dish is with the bright lemon that compliments the earthy artichokes, asparagus and hearty chicken. This meal is pretty low-carb on its own, but if you’d like you can serve it alongside pasta, rice or cauliflower rice.
Of course, not all of the ingredients cook at the same time so there are a few steps in this recipe. It’s not difficult though, and it makes it so that you are mostly just placing ingredients inside the instant pot, and then letting it work it’s magic!
Asparagus is in season throughout the spring. Look for asparagus in the store with medium sized spears that have dry tips. Try giving the tips of the asparagus a quick smell, it should be earthy and fresh. If it smells funky, pass on them.
To clean asparagus rinse the spears to remove any grit. The end of the spear is woody. You can snap off the bottom and they will naturally break where the woody part is. Alternatively, if you prefer not to lose too much asparagus you could cut off 1″ of the stem and peel a few layers off of an additional 1-2″ of the spears.
How To Cook Asparagus in the Instant Pot
The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente. For average asparagus:
Clean the asparagus
Place in instant pot and cook on low pressure for ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
Use the quick release function
I am so happy to partner with my friends at SVO Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Shenandoah Valley Organic (SVO) is my go-to trusted, farmer focus, chicken company for years now because they pride themselves in producing the highest quality chicken grown on family-owned farms.
These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.
Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model
I love that with SVO Farmer Focus you know that they are supporting their farmers and is a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. How cool is that? So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.
SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!
You can also use their easy store locator to find where you can get this amazing quality chicken near you.
If you like this chicken recipe, check out these others:
Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
Take 2 tablespoons of brine from the artichokes and place it in the pot. Drain the remainder of the brine and add artichokes and asparagus to the pot. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
Slice the chicken and divide on four plates along with artichokes and asparagus. (see note about warming up chicken)
If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus and artichokes and serve with wedges of lemon.
Recipe Notes
The timing for this asparagus is based off of fairly average supermarket asparagus. If your asparagus is very thin, you might be better off cooking the asparagus on the saute mode in the lemon broth instead. Simply saute until al dente.
Yes this is supposed to say ZERO minutes. The Instant Pot is cooking the food while it’s coming up to pressure and this is just the correct amount needed to cook the asparagus.
You do not need to thicken this sauce up, this step can be skipped and the sauce served as is.
If you are looking for a more carb-heavy dinner serve over pasta or with rice.
If your chicken has cooled too quickly in between steps, place the chicken back in the pot in the liquid when thickening up the sauce to warm up briefly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner! This dish is Paleo, Keto and Whole30 friendly and so delicious!
Creamy Spinach and Artichoke Chicken
Another easy weeknight dinner coming your way! And if you are a fan of spinach artichoke dip (but…who isn’t?) then you’re going to love this one. We took all the flavors of that classic dip and updated to create a healthy nutrient-dense dinner that is so creamy and delicious without any actual cream! Ok…we did include a note about how to use cream if you prefer to keep this nut-free. So you decide which version works better for you!
nutritional yeast (optional, for dairy-free “cheesy” taste)
lemon juice
spinach
salt and pepper
If you want to keep this nut-free and tolerate dairy substitute heavy cream for cashew cream and parmesan cheese for nutritional yeast. Either way, it’s going to be good!
We love using cashew cream as a dairy-free alternative to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious. You can use it in savory or sweet dishes. But even without the health benefits, cashew cream is just totally delicious.
What to serve with Spinach and Artichoke Chicken:
There are so many options to serve this delicious dish with. Try:
Heat oil a large saute pan over medium heat. When hot cook chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3-4 minutes per side. Remove from pan and set aside.
Add 2 teaspoons oil if the pan is dry. Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
Add in chicken stock, salt and pepper and artichokes and scrape up any browned bits from the bottom of the pan and bring up to a boil.
Reduce heat to medium low and stir in cashew cream, nutritional yeast and lemon juice until smooth.
Add spinach, and return chicken to pan and continue to cook until the spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
Want to make this nut free and tolerate dairy? Make with heavy cream and ⅓ cup grated parmesan
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!
Lemon Roasted Chicken with Garlic, Capers, and Artichokes
It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.
Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
Serve hot!
Recipe Notes
*To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
Healthy Spinach Artichoke Dip
How to Make Healthy Spinach Artichoke Dip without Dairy
Spinach Artichoke Spaghetti Squash
Ingredients Needed
Easy Instant Pot Lemon Chicken Recipe
Creamy Spinach and Artichoke Chicken
