This spinach and artichoke dip with goat cheese is a creamy, flavorful dip that doesn’t sacrifice health benefits. Packed with anti-inflammatory ingredients and free from common allergens like gluten and cow’s milk, it’s a versatile dish that satisfies cravings while supporting overall wellness.
This recipe is crafted to deliver indulgent flavor while prioritizing anti-inflammatory properties. You’ll love how it comes together in just a few simple steps, perfect for a quick appetizer or a crowd-pleasing snack.
Why This Dip Supports an Anti-Inflammatory Lifestyle
Each ingredient in this dish is carefully chosen to balance flavor with health benefits. Goat cheese, a key component, is often easier to digest than traditional cow’s milk products, making it a great option for those with sensitivities.
It’s also lower in lactose and contains beneficial fatty acids that may help reduce inflammation.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
Spinach and artichokes are two powerhouse vegetables that shine in this recipe. Spinach is rich in vitamins A, C, and K, along with antioxidants that combat oxidative stress.
Artichokes are packed with fiber and compounds like silymarin, which may reduce inflammation and support liver health. Together, these ingredients create a flavorful and nutrient-dense base.
Tips for Making It Dairy-Free or Vegan
For those looking to avoid dairy altogether, this dip is easily customizable. Simply swap the goat cheese and goat-milk cheddar for dairy-free alternatives.
Vegan cream cheese or nutritional yeast can replicate the creamy, cheesy texture while still providing an umami punch. Mayonnaise can also be replaced with vegan versions or silken tofu for a lighter option.
How to Serve It for Maximum Flavor
This dip pairs perfectly with gluten-free pita wedges or a vibrant selection of fresh vegetables like bell peppers, cucumber, or celery. You can also serve it with baked sweet potato rounds or roasted cauliflower florets for an extra anti-inflammatory twist.
Warm it up just before serving to enhance the creamy texture and bring out the rich, cheesy flavor.
Substitutions for Personal Preferences
If goat-milk cheddar is hard to find, traditional cow’s-milk cheddar works well for those without sensitivities. For a spicier kick, increase the smoked paprika and red pepper flakes.
Want more crunch? Add finely chopped walnuts or sunflower seeds on top for a nutty, anti-inflammatory boost. This recipe is endlessly adaptable to suit your taste and dietary needs.
Perfect for Gatherings or Meal Prep
This dip isn’t just for parties. Its short preparation time makes it ideal for busy weeknights or meal prepping. Store leftovers in an airtight container for up to three days.
The flavors deepen as it rests, making it even more delicious when reheated. You can even use it as a spread for sandwiches or wraps to add a burst of flavor to your meals.
A Healthy Indulgence You’ll Feel Good About
Whether you’re hosting a gathering or enjoying a cozy night in, this spinach and artichoke dip with goat cheese is a dish you can feel good about.
It’s rich, creamy, and comforting while delivering powerful anti-inflammatory benefits. Each bite proves that eating healthy doesn’t mean sacrificing flavor.
This recipe is proof that indulgent comfort food can still be health-conscious. With its nutrient-packed ingredients and incredible versatility, this dip is sure to become a favorite in your recipe rotation.
Spinach & Artichoke Dip for Anti-Inflammation
Equipment
- Medium sauté pan
- food processor
- 8-by-8-inch baking dish
- Nonstick cooking spray
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 1 14-oz can artichoke hearts
- 1 16-oz package frozen chopped spinach defrosted, excess liquid squeezed out
- 1 cup goat cheese
- 1 ½ cups shredded goat’s-milk cheddar or cow’s-milk cheddar if preferred
- 3 Tbsp mayonnaise or Vegenaise
- 2 tsp lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ tsp smoked paprika
- Pinch of crushed red pepper flakes
Optional Serving Ideas:
- Gluten-free pita wedges or fresh vegetables e.g., carrot sticks, cucumber slices
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F. Lightly grease an 8-by-8-inch baking dish with nonstick spray to prevent sticking.
- Sauté Aromatics: Heat olive oil in a medium sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Remove the pan from the heat and set it aside.
- Blend the Mixture: In a food processor, combine the artichoke hearts, defrosted spinach, goat cheese, 1 cup of the shredded cheddar, mayonnaise, lemon juice, 1 teaspoon of salt, ¼ teaspoon of black pepper, smoked paprika, and a pinch of crushed red pepper flakes. Blend the ingredients until smooth. Add the sautéed onion and garlic to the mixture and pulse a few times to fully incorporate them. Taste and adjust seasoning if necessary.
- Assemble and Bake: Transfer the mixture into the greased baking dish and smooth it out evenly. Sprinkle the remaining ½ cup of shredded cheddar on top. Bake in the preheated oven for 15–20 minutes, or until the dip is hot and the cheese on top is bubbly and golden brown.
- Serve and Store: Serve the dip warm with gluten-free pita wedges or fresh vegetables like carrot sticks or cucumber slices. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before reheating or serving.
Notes
- For enhanced anti-inflammatory benefits, consider adding a dash of turmeric alongside the smoked paprika.
- Ensure spinach is thoroughly defrosted and excess liquid is squeezed out to avoid a watery texture.
- Adjust the heat level by increasing or reducing the crushed red pepper flakes.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.