Best “Healthified” Spinach Artichoke Dip

So y’all — this spinach artichoke dip is amazing!  Dreamy, creamy and clean eatin’ ! It has been so nice to indulge in artichoke dip again and this “healthified” version does not disappoint. 

Healthy spinach artichoke dip made with goat cheese and parmesan and served with gluten-free bread

Goat Cheese!

I am so happy to still love being able to eat goat cheese!  I’ve been making so many old favorite comfort foods since we figured out goat milk was okay for my digestive system.  Especially, dips and apps that I have loved forever.  And I’m so ready for game day!  

When we first figured out goat cheese was okay with my system, I made fried goat mozzarella cheese sticks.  At the beginning, we made pimento cheese with a smoky goat gouda in the earlier years.  Then another pimento cheese with mild goat cheddar.  So good!

I started to try goat’s milk cheese and yogurt after learning that the casein protein is digested differently than that from cow’s milk (read more about why here).  

When I found creamy goat cheese at Trader Joe’s similar in texture to cream cheese without the harsh goaty tang –





creamy spinach artichoke dip (with organic veggies, of course)!  


And it turned out so amazing if I do say so myself.

Gluten-Free Spinach Artichoke Dip

Spinach Artichoke Dip

The first time I had artichoke dip was at a Holiday potluck party in graduate school in the late 1990’s.  And like I always react to delicious new foods – I started to obsess and ask who brought it, how did you make it, what is this amazing thing I’m eating.  

The response was that I didn’t really want to know what was in it.  But I did.  I really did!

And it was literally –> 2 cups of Kraft mayo, 2 cups of Kraft Parmesan powdery “cheese” and 2 cans of artichokes!  

Holy sh*t that was good.  

I started to make it for every party and people had the same reaction I did.  I also kept telling people they really didn’t want to know what was in it either…  just enjoy it!  Because that great sh*t is not good for you at all.

Spinach Artichoke Dip made with Goat Cheese and Parmesan

We’ve made various versions over the years, including adding spinach, cream cheese, and used a variety of different cheeses.

After 2014, when I finally had to stop eating dairy because it was ripping up my digestive system.  I stopped making it.  Back then we just thought it was a lactose intolerance or just a general dairy intolerance.

But now I know that it was more likely a reaction to casein A1 found in cow milk.  A2 casein in goat milk has been just fine with my digestive system since we brought back goat milk into the diet.  

I’m still not sure the scientific reason why I can eat some Parmesan cheese (maybe cause it is aged – IDK), but I’ll take it.  So we are indulging in this delicious spinach artichoke dip again with our goat milk cheeses!

And super clean ingredients.

So I’ve taken it to parties and people just devour it!  And I like to stand there and say “it’s okay, this isn’t bad for you!  Enjoy”!” 🙂

Making Homemade Mayo

We’ve been making a healthier version of homemade mayo with avocado oil and organic ingredients, too.  

Brett started making homemade mayonnaise once he realized how easy it was.  Plus we usually have all the ingredients on hand in the pantry and fridge.  

To make 1 cup of mayonnaise, you will need:

  • 1 egg + 1 egg yolk
  • 1/2 tsp salt
  • 1 tsp organic raw cane sugar
  • 2 tsp organic lemon juice
  • 1/4 tsp organic dry mustard powder
  • 1 cup of avocado oil
  • a 2-cup, wide-mouth mason jar
  • an immersion blender

Brett usually washes the eggs before cracking them open to wash off any thing that might be lingering, since we are using raw eggs.  

Combine the ingredients into the wide-mouth, 2-cup mason jar.  Let them sit for about 15-20 minutes so the oil separates.   Then all you need to do is insert an immersion blender directly in the jar and blend.  And voila – easy healthified homemade mayo.

Usually we make a cup and then have some left over (you only need 1/2 cup for this recipe).  The mayo makes a really great base for Caesar Salad dressing, too!  

caesar salad with homemade dressing, gluten-free croutons and parmesan cheese

We’ve fallen in love with this homemade Caesar salad dressing because you only have to add a few more ingredients to the mayo and you’ve got a quick and delicious dinner!

This is where menu planning really helps prevent waste and even potential food poisoning (raw eggs).

And how fun would it be to make one batch of homemade mayo and two exceptional dips for your guests on game day.   Pimento cheese and spinach artichoke dip!  Enjoy my friends. 

Want More Goat Cheese Comfort Food Recipes?

Spinach Goat Feta Puff Pastry Dish

“Healthified” Spinach Artichoke Dip | Gluten-Free

Try this “healthified” gluten-free version of spinach artichoke dip made with freshly grated Parmesan, goat’s milk creamy cheese and mayo.

Course Appetizer
Cuisine American
Keyword healthy spianch artichoke dip
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Deana Larkin Evans


  • 2 cups roughly chopped organic baby spinach
  • 1 can non-GMO or organic artichoke hearts
  • 3 organic green onions
  • 1 cup grated aged Parmesan cheese
  • 1/2 cup homemade mayo (or your favorite GF mayo)
  • 4.5 oz Trader Joe’s goat’s milk creamy cheese
  • Dash of GF hot sauce (Franks RedHot)


  1. Heat oven to 375 degrees F.

  2. Place the roughly chopped spinach in a small skillet and heat for a few minutes until wilted. Set aside to cool. 

  3. Rinse and chop the artichoke hearts, discarding any tough outer leaves.

  4. Rinse and chop the green onions.

  5. Mix together the grated Parmesan cheese, mayonnaise, goat’s milk creamy cheese and dash of hot sauce. Fold in the green onions, spinach and artichokes. Transfer to a small baking dish.

  6. Bake for about 20-25 minutes (bubbling at the edges).  Let cool a bit before digging in! Serve with GF chips, bread or crackers.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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