Skinny Paleo Lemon Artichoke Dip

This skinny paleo artichoke dip is packed with flavor, and low calorie! No mayo or cheese. Dairy free and gluten free. A great Whole30 recipe too!

5 from 2 reviews




  1. Preheat oven to 400 degrees
  2. Place cauliflower florets on a parchment-lined or greased baking sheet and lightly coat with olive oil or avocado oil. Roast for 30-40 minutes, until cauliflower is soft and parts have turned a caramel color
  3. Meanwhile bring a large pot of water to a boil
  4. Cut off the tops of each artichoke (roughly 3-4″ off the top) and submerge in the boiling water. If desired, place a glass casserole lid on top of the artichokes to keep under water
  5. Lower the heat to a rolling simmer to cook the artichokes for roughly 30 minutes
  6. Remove the artichokes from the water and cut in half. Scrape out the purple leafy fringe inside then gently peel off the outer leaves, leaving the heart of the artichoke separated. Keep the heart and the softened leaves that were closest to it (those particular leaves will be soft from top to bottom)
  7. Then add 3 artichoke hearts, roasted cauliflower, almond milk, nutritional yeast, and fresh lemon juice to a blender or food processor and blend to combine
  8. Chop the remaining heart and add to the pureed dip
  9. Refrigerate to keep