PANTRY BASIC: NOT-SPINACH ARTICHOKE DIP
My mom and I make this dip all the time—it was inspired by a recipe my friend Melissa used to make with hearts of palm, which was, in turn, inspired by a big ol’ charcuterie snack platter my mom made for us once, which just happened to include big pieces of hearts of palm. She thought the texture was similar to string cheese. I added artichoke hearts and jalapeño to her original recipe to make a Paleo spin on cheesy spinach-artichoke dip. MAKES 3 TO 4 CUPS (960 ml)
PREP TIME: 5 minutes
COOK TIME: None
1 (14-ounce) can hearts of palm
1 (14-ounce) can artichoke hearts
¼ fresh jalapeño pepper
Juice of ½ lemon
3 garlic cloves
3 tablespoons (45 ml) extra-virgin olive oil
- Drain the hearts of palm and artichoke hearts, and transfer them to a food processor or blender. Add the jalapeño, lemon juice, and garlic, and blend until roughly chopped. Turn the food processor back on, and keep it running while you drizzle the olive oil in.
- Scoop the dip out and serve with carrots, celery, and/or Sweet Potato Chips (here).
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This not-spinach artichoke dip proves you don't need dairy to get that creamy, tangy, crowd-pleasing dip everyone hovers over. Hearts of palm and artichoke hearts blend into a lush base, sharpened with raw garlic, lemon, and fresh jalapeño for a gentle kick. It whizzes up in the food processor in under five minutes and tastes even better chilled.
Pro Tips
- Drain the canned hearts of palm and artichoke hearts thoroughly — extra liquid makes the dip runny instead of scoopable.
- Blend to a rough chop rather than a smooth purée; the little texture pieces are what make it feel like the classic dip.
- The raw garlic and jalapeño bloom as it sits, so let the dip rest 30 minutes in the fridge before judging the seasoning.
- Drizzle the olive oil in slowly with the processor running — it emulsifies into the vegetables for a creamy, silky finish.
Frequently Asked Questions
How long does this dip keep in the fridge?
Up to 5 days in a sealed container. Stir it before serving since the olive oil can separate slightly on standing.
What can I dip in it that's Paleo?
Celery sticks, cucumber rounds, bell pepper strips, and endive leaves all scoop it beautifully. It's also great as a spread on plantain crackers.
Can I make it less spicy?
Yes — use just a thin slice of jalapeño or leave it out entirely. The dip is plenty flavorful from the garlic and lemon alone.
Does it taste like real spinach artichoke dip?
It's its own delicious thing — brighter and lighter than the creamy original, with the artichoke tang front and center and the hearts of palm adding body.
Recipe Card
Ingredients
Method
- Drain the hearts of palm and artichoke hearts, and transfer them to a food processor or blender.
- Add the jalapeño, lemon juice, and garlic, and blend until roughly chopped.
- Turn the food processor back on, and keep it running while you drizzle the olive oil in.
