Spinach, kale, artichoke and red pepper dip

Darci Juris


Most spinach and artichoke dips contain a lot of mayonnaise, sour cream and cheese. This is the healthier version of that dip, with coconut milk, and less cheese. You can make it vegan by removing the cheese altogether, or using vegan cheese. If you don't care, and want it creamier, feel free to add cream cheese or more coconut milk.
Either way, this is a delicious and healthier version of dip.


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4-6 people
20 Min
30 Min


  • 2 c
    fresh spinach (stems removed)
  • 2 c
    kales leaves (stems removed)
  • 1/2
    onion, chopped
  • 1 Tbsp
    olive oil
  • 2 small
    jars, marinated artichoke hearts, drained and chopped
  • 1/2 c
    jarred roasted red peppers, drained and chopped
  • 1/4 c
    parmesan cheese
  • 1/4 c
    mozzarella cheese
  • 4 Tbsp
    coconut milk (from a can)
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/4 tsp

How to Make Spinach, kale, artichoke and red pepper dip


  1. Preheat oven to 350 degrees.
  2. On the stove, heat olive oil in a large pan over medium heat. Add onions and cook for 3-4 minutes.
  3. Add the spinach and kale leaves, tossing constantly, until wilted. Remove from heat.
  4. Transfer spinach/onion mixture to a food processor, and add the remaining ingredients as well.
    Pulse to roughly chop and blend the mixture.
    (add more cheese and/or coconut milk for a creamier dip)
  5. Transfer to a baking dish. Top with a little more cheese, if desired.
  6. Bake for about 20 minutes. Remove and let slightly cool, then serve with choice of cracker.

Printable Recipe Card

About Spinach, kale, artichoke and red pepper dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free Low Carb
Other Tag: Healthy
Hashtag: #dips

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