Garlic Artichoke Dip: Paleo, Vegan, and AIP Compliant
This garlic artichoke dip can be your BFF right now – not only is it gluten-free, dairy-free, and Autoimmune Paleo (AIP) compliant, it will please both the Paleo and vegan folks, and even the more liberal low-carb eater. Most of us are probably used to dips made with chickpeas (hummus), tomatoes (salsa) and avocado (hello, guac!), but artichoke hearts are an underused and under-appreciated dip ingredient.
Using garlic, lemon, and sea salt, this dip dresses up the mild artichoke taste, delivers a burst of flavour, and has a creamy feel with the use of olive oil. Paired with fresh cut veggies or perhaps a tasty gluten-free cracker, this dip is sure to please. You can even use it as a sandwich spread!
Personally I love artichokes, but sometimes struggle to find a way to incorporate them into my diet. This dip was created to both satisfy my need for more artichoke in my life and also to provide a yummy, healthy dip option to support someone following an autoimmune protocol. Cutting out gluten, grains, and dairy can be daunting, especially when many beloved foods contain one or all of these three. Eating when you have dietary restrictions can be stressful, but having a go-to appetizer or snack that you know meets your needs goes a long way towards reducing that stress.
Beyond its delicious taste and mild flavour that lends itself to blending well with other foods, artichokes are an amazing vegetable (although they are officially considered a thistle in the plant world). While they may not be a common addition to your daily meals, they definitely should be as they boast a range of vitamins and minerals, as well as fiber for digestive health. The type of fiber that artichokes contain is inulin, which is considered a prebiotic and could positively impact your gut health. As we hear more and more from a range of health experts, gut health is important for all of us, but especially for those dealing with an autoimmune condition like celiac disease or Hashimoto’s.
Artichokes are also very high in antioxidants. Chlorogenic acid, a specific antioxidant found in artichokes, has anti-inflammatory actions that are involved in sugar and fat metabolism in the body. High levels of chlorogenic acid are also associated with a reduction in risk for chronic diseases such as type 2 diabetes, heart disease, and cancer.
Who knew all this goodness is inside of an interesting looking thistle?
This garlic artichoke dip is very easy to make and has minimal ingredients. If you’re not following the AIP diet and want a bit of extra creaminess, feel free to add 1/4 cup of soaked cashews into the mix. Either way, you will love this!Print
Garlic Artichoke Dip: Paleo, Vegan, and AIP Compliant
- Total Time: 5 mins
- Yield: 4-6 servings 1x
- 1 14 oz can artichoke hearts (packed in water)
- 1 garlic clove (2 if you love garlic!)
- ½ a lemon, juiced (approximately 2 Tbsp)
- 2–3 Tbsp fresh parsley, chopped
- ¼ cup olive oil
- ½ tsp sea salt (adjust to taste)
- Water as needed
- Drain artichoke hearts.
- Add all ingredients to a high-speed blender or food processor and blend until smooth; add water as needed to achieve the desired consistency (it should be thick enough to dip veggies in).
- Prep Time: 5 mins
- Category: Dip, Appetizer
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8 responses to “Garlic Artichoke Dip: Paleo, Vegan, and AIP Compliant”
Sounds good. How long does it keep in the fridge and could it be frozen? Thanks
It will probably last about 4-5 days in the fridge. You could try freezing it, though the consistency may not be exactly the same after defrosting.
I love artichoke dips! I’m curious if there is a way to make this without using oil? e.g. avocados or tahini or other nut/seed butter?
Hi Gabriel – 1/4 cup soaked cashews are an option for this recipe, so you could add them to get some creaminess and fat (if you’re not following the AIP diet). Nut/seed butter would be an option too, again if you’re not doing strict AIP. Or you could simply replace the oil with water.
I was looking for a spread/filling that I could use in wraps, and came across this one. I just made and although I didn’t make it in a wrap yet, I did “lick the spoon” and now I’m not sure it will be around long enough to make those wraps. Dang, that was good.
This recipe looks amazing, but how do you ensure the artichoke hearts are AIP compliant? Every can or jar I see has Citric Acid, and from what I read that tends to be sourced from corn. Help!
There are some brands that are only packed in water without the acid, though they can be hard to find. Native Forest is one that we know of. You may be able to find frozen artichokes without it. If you can’t find them, and aren’t comfortable using artichokes packed in water with citric acid, then you could try hearts of palm. Or experiment with cooked veggies like summer/winter squash, carrots or celery root.
This is amazing! I’m only 3 days into AIP and came across this recipe so I made salad bowls with grilled chicken, a ton of veggies and avocado, added a few spoonfuls of this as dressing and topped it with nutritional yeast. So delicious, Thank You!!