Paleo Spinach & Artichoke Crab Dip

crabdip2This a guest post from Kim and Amanda of PaleoSchmaleo.

Kim and I were gifted with a glorious bottle of pre-made paleo approved (REAL FOOD) mayo from Primal Kitchen. I say glorious, and I don’t use that term lightly, mostly because of the word pre-made AND also the fact that it’s all clean ingredients! SCORE! Let me share a little something with you…as much as I enjoy cooking, I am not above a pre-made or chopped shortcut on occasion, especially during a busy workday. As long as it’s ingredient list passes my inspection of course, I’m in even if it costs a little extra money. I figure sometimes, the money is worth the time I’ll be saving.

In other-words; yes, the juice is worth the squeeze.


So, when we got Primal Kitchen’s mayo and it held up to our taste buds approval, it was ON! Mayo dishes were flowing and it was one less step for us to do in the kitchen, less dishes…woohoo!!! I don’t know about you but I do NOT have a dishwasher but it’s defiantly on my bucket list to own one day…until then its just me and blue dawn. Besides making the usual dishes we already make we wanted to create a new recipe specifically using this mayo. We brain stormed it up and decided to try and create a “cream” style dip. Then the Spinach & Artichoke Crab Dip evolved…true story.

I went over to Kim’s house last Sunday and we had a cooking party in our PJ’s! Hence the no face pictures either, we were AL-natural (scary) no make up. It was fun! We always have a good time when we are being silly in the kitchen.

We hope you enjoy this dish as much as we did! This would be the perfect addition to any party potluck! And you can leave out the crab if you aren’t a seafood fan! ENJOY! Let us know what you think!

Servings: 4


  • 1 green and 1 red roasted bell pepper
  • 1 14 ounce can artichokes – chopped roughly
  • 1 6 ounce can wild caught LUMP crab meat (we used Crown Prince)
  • 1 8 ounce can water chestnuts – drained & roughly chopped
  • 4 cups spinach – packed
  • 3/4 cup paleo mayo – homemade or Primal Kitchen pre-made Mayo
  • 1 can full fat coconut milk – just the top fat part of the can
  • juice of 1 lemon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt & pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon minced garlic
  • 1 tablespoon arrowroot


Preheat oven to 350 ºF.

Take your chopped shallots and begin to caramelize them in a large skillet. While they are caramelizing, roast your peppers. Multitask!


Once your shallots are caramelized, remove from the pan and let them lay on a napkin to dry and crisp up. Leave the oil in the pan.

In that pan, on medium heat, add the artichokes, water chestnuts, crab meat, garlic and heat for 2-3 minutes stirring occasionally. (You might have to add more ghee or cooking oil/fat of your choice.)

Add in the spinach and cook down until soft.

Incorporate your peppers.

Stir in mayo, coconut milk and all the seasonings (except the arrowroot) including the lemon juice and bring to a boil.

Take the arrowroot and dissolve it in 1 tablespoon of water, stirring it to a liquid then pour it into the dish and stir until blended.

Put your whole skillet into the oven to bake 15 minutes or until it bubbles.

Serve with some of your favorite dipping veggies!

Note: Some people are allergic or do not like certain seafoods. When taking this to a party, you can always leave out the crab meat.


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10 thoughts on “Paleo Spinach & Artichoke Crab Dip”

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  1. The directions say to start by caramelizing the shallots. But there are no shallots on the ingredients list. Oops.

    1. I also didn’t see an instruction to add the shallots back in at any point. Hmmm.

      Otherwise, looks and sounds delicious!

  2. Sounds great! I’m slowly converting my family over to jicama as the go to dipping vehicle. I peel it and slice it up on a mandoline slicer so it has the familiar chip shape of the typical grain based dipping devices. The cool crunch would go great with this and could sub out the water chestnuts(the only thing I would have to go out and buy to make this). Jicama can be fragile with a dense or heavy dip. In that case I put a dollop of dip on each slice laid out on a platter.

  3. Is there a way to leave the coconut milk out? I don’t like everything to taste like Thai food. Maybe that would be my weekly cheese ration. Otherwise looks good.

    1. Same here. Not a fan of coconut milk. Will whole milk work the same? Or a cheese?

  4. I wonder if some yogurt would work instead of the coconut milk?

  5. make sure that after you char roast your peppers that you put in a paper bag or a pan with a lid( while still hot). Let them rest for 15-25 mins and then remove the charred skin. Proceed with recipe.

  6. Great recipe idea, but what should I do with the rest of the coconut milk? I don’t want to waste a whole can. Any other recipes for which I could use that?

    1. Coconut milk is great in a protein shake. I add it along with almond milk and protein powder. It keeps well in the fridge too. I pour the leftover milk from the can into a pint sized mason jar, and shake it up before using.

      Hope this helps!