Paleo and Vegan Spinach and Artichoke Dip with Fried Sweet Plantain Chips

Well, this recipe was supposed to be my “WOOHOOO the Vikings are FINALLY going to the Super Bowl” post, but I guess thats not happening anymore due to last nights loss to the Eagles…better luck next year is starting to get a little old after 41 long, disappointing, seasons. I guess I’ll unpack my beloved jersey that I was planning on sporting during my upcoming trip to Key West…or maybe I’ll just wear it anyways, just for kicks.

So let’s stop focusing on my disappointment and start talking about the one real reason I am excited for the upcoming game in a few weeks: spinach and artichoke dip with caramelized sweet plantain chips . This recipe is so delicious, I was pretty dang proud of myself. So proud of myself in fact, that I had to call my husband at work and interrupt him. He was not so impressed with me at that moment…oops.

This is the perfect dish to bring to your Super Bowl party…no one will know it’s dairy free, let alone 100% paleo. Just use my tried and true strategy on this one, which is: don’t announce it and no one will even notice :). They’ll all be too busy stuffing their faces with this oh so delicious bowl of our perfection.

I’ve made this recipe with both sweet plantains as well as green plantains. I prefer sweet chips to savory for this recipe. It just gives it a really unique flavor that I cannot get enough of, however, if you would prefer to enjoy this with a more savory chip, go ahead! Its still equally delicious!

Spinach and Artichoke Dip with Caramelized Sweet Plantain Chips


1 bulb garlic

2 tsp. avocado or olive oil

3/4C. Cashews

1/4C. Mayo – I prefer homemade but Sir Kensington’s or Primal kitchen works too, or  A vegan mayo will work as well

1/2C. + 2TBS. Water

1TBS. lemon juice

1.5 tsp sea salt

1/4 tsp. fresh cracked black pepper

dash of cayenne pepper

1C. chopped sweet onion

2TBS. Ghee, butter, olive, or avocado oil

8-10 ounces spinach

2 14 ounce cans of artichoke hearts, chopped and drained


*For the plantain chips:

4-6 ripe plantains – they should be at least yellow and brown but if they’re all brown that’s okay too (I use about 1/2 plantain per person)

1/4C coconut oil

pinch of sea salt

*If you would rather purchase the chips instead of making them, that works too, I would recommend the Terra Sea Salt Plantain Chips


  1. Heat oven to 375
  2. Cut off the very top of the garlic clove so that just the tips of each clove is exposed
  3. Put one teaspoon of oil in the bottom of a small ramekin or oven safe bowl, put the entire clove of garlic in the bowl and drizzle the second teaspoon of oil over the top of the garlic bulb. If the clove can’t stand up on its own, cut off the very bottom to level it out.
  4. Place in oven and let roast for 40 minutes
  5. While the garlic is roasting, begin to prepare the rest of the dip
  6. Heat the ghee or butter in a skillet on the stove at medium heat, until melted
  7. Add the onions and cook until translucent about 5-8 minutes
  8. Bring a pot of water to a boil and add spinach, let boil for 2-3 minutes and the spinach turns a vibrant green
  9. Remove the spinach from the stove top, drain water, and set aside to let cool
  10. In a high speed blender or food processor, add water, cashews, lemon juice, onion, 4 cloves of the roasted garlic, and all of the spices
  11. Blend until smooth
  12. Adjust oven setting to 425
  13. Using a spatula, remove the “cheese” from blender/food processor and add to an 8X8 dish along with the chopped artichoke hearts
  14. Once spinach has cooled, use your hands to squeeze out the excess water and add to the dish along with the “cheese” and artichokes, mix well
  15. Place in the oven and cook for 25-30 minutes, until the edges become slightly browned


Plantain Chips Instructions:

  1. While the dip is cooking, make the plantain chips
  2. Peel plantains and cut each in half into two pieces of equal length
  3. Using a mandolin that is set at a medium thickness, slice the plantain chips length wise. Alternatively, if you do not have a mandolin, you can cut the plantains width wise, into little, round, chips, about the thickness of a quarter.
    • be very careful in this step with the mandolin – pay close attention so that you don’t slice your fingers!
  4. Heat coconut oil on the stove top – you may need slightly more than 1/4 cup, depending on your pan size
  5. Once hot, place plantain slices in coconut oil and cook until golden brown – about 2 minutes each side
  6. Once finished frying, place on a plate lined with paper towel and sprinkle with sea salt – these taste best when served slightly warm




  1. Gerry Yoquelet | 22nd Jan 18

    Sounds good I’m going to try it Holly

  2. Niki h | 22nd Jan 18

    Holly will u make this in Florida with me?

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