Vegan Spinach Artichoke Dip
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Dig into my creamy vegan spinach artichoke dip—a healthier, dairy-free twist on the classic that’s just as rich and delicious. Made with wholesome ingredients, it’s perfect for anyone looking for a plant-based dish for parties, picnics, or as an easy appetizer for family meals. This versatile recipe makes for the ultimate dip, spread, or topping!
Transforming traditional dairy-filled dishes can be challenging, but with a little creativity, I have been able to easily turn all of my favorite recipes into delicious, dairy-free versions. And now I have finally locked down the best vegan spinach artichoke dip!
Just like in my vegan buffalo chicken dip, this recipe uses convenient whole-food ingredients!
The classic spinach and artichoke dip is usually loaded with cream cheese, mayo, sour cream, and regular cheese. To make a healthier, vegan option from scratch, I took a different approach. For a creamy, irresistible base, I used a blend of potatoes, cashews, and white beans—an amazing combination for achieving the best texture.
For an added burst of flavor, I like to top this plant-based spinach artichoke dip with some vegan parmesan cheese—it really takes the dip to the next level!
If you want even more healthy appetizer ideas to snack on or serve at your next party, be sure to check out my vegan bruschetta and vegan fondue!
🌟 Why I Absolutely Love This Recipe
Packed with rich flavors and a velvety texture, my dairy-free spinach artichoke dip is a guilt-free option that both vegans and non-vegans will enjoy, I promise!
It’s not only delicious but also incredibly easy to make. With simple ingredients and a blender, I am able to have this dip whipped up in no time—no complicated steps or fancy tools required!
While I personally enjoy this vegan artichoke spinach dip hot and melty, it’s just as satisfying served cold, making it versatile for any occasion. Whether it’s a warm appetizer for dinner or a cold snack straight from the fridge, this dip is a crowd-pleaser that works in any setting.
You might love it so much, you’ll skip the dippers and enjoy it straight from the spoon!
🥘 Ingredients
Everything needed for my healthy vegan spinach artichoke dip is super easy to find at any local grocery store! Here is what to gather:
Spinach: I have made this using both fresh or frozen (defrosted) spinach and it turns out well either way!
Artichoke Hearts: I use a whole can of artichoke hearts in this recipe since it really is the star.
Green Onion: I really love the addition of green onions in this dip. When sauteed with the spinach and artichoke, the green onion elevates all the flavors and pairs perfectly with the other ingredients.
Oil: Any oil will work to saute the veggies – I prefer avocado oil. Alternatively you can use a splash of broth or even just water.
Creamy Base: For the creaminess in this dip I use a blend of baked potato, raw cashews, white beans, and cashew milk. I like cashew milk because it has a neutral flavor but any unsweetened plant-based milk will work. For the potatoes, I used red potatoes but any starchy potato will work, just don’t use sweet. You can always use ready made vegan cream cheese instead of making this base, but it won’t be quite as good or as healthy.
White Vinegar: I use a little splash of white vinegar to add a subtle tangy flavor to the dip while not overpowering the other flavors. If you must use apple cider vinegar instead of white distilled, be aware the tang won’t be the same.
Garlic & Salt: I use garlic and sea salt to build additional flavor in this vegan spinach artichoke dip recipe.
Vegan Parmesan (Optional): I love to add an extra boost to this dip by topping with some vegan parmesan, but this is optional!
🔪 How To Make Vegan Spinach Artichoke Dip
Making my vegan artichoke dip recipe is a little different than the traditional version. You need to blend up the base before you can mix it all together. Follow along with my straightforward steps:
Preheat The Oven: First, I preheat my oven to 350 degrees Fahrenheit (175 degrees Celsiuc) while I prepare the dip.
Prepare Spinach & Artichoke Hearts: If I’m using frozen spinach, I squeeze out as much water as I can with my hands until I have about 1 cup. I do the same with the artichoke hearts, squeezing out the excess water until I get 1 cup.
Sauté Vegetables: Then, I heat a pan over medium with a drizzle of oil, adding in the spinach (fresh or defrosted), artichoke hearts, and green onions. I sauté for about 5 minutes, making sure everything gets hot and slightly browned. I also make sure all the liquid evaporates, adding a little more oil, broth, or water if needed. Once done, I set the veggies aside.
Blend Creamy Base: In a high-speed blender, I combine the potato, cashews, white kidney beans, milk, garlic, vinegar, and salt. I blend until the mixture is nice and smooth.
Mix In Vegetables: Now, I add the sautéed spinach and artichokes to the blender. When I am wanting a chunkier dip, I pulse a few times. For a smoother dip, I pulse a bit more.
Prepare Bread Bowl (Optional): On those special occasions when I feel fancy I prepare a bread bowl by cutting off the top and scoop out the inside. I leave about a ½-inch thick border.
Assemble The Dip: I pour the mixture into the bread bowl or into an 8×8 baking dish or skillet. If I’m using a bread bowl, I place it on a baking sheet. I like to sprinkle vegan parmesan over top but this is optional.
Bake: I bake the dip for 15-20 minutes, until the top is slightly browned. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.
Serve: I serve the warm dip with bread pieces, tortilla chips, veggies, or crackers, and enjoy!
💭 Expert Tips
My #1 Secret Tip for this recipe is to remove excess water from the spinach and artichoke hearts!
If you’re using frozen spinach make sure to squeeze all the water out. It is also important to do this for the artichokes. The one time I didn’t do this, my dip was way too watery and runny.
Other Tips To Keep In Mind:
- Pick The Right Artichoke Hearts: I advise you to use artichoke hearts in water, not the ones in oil, or you’ll just end up with a slippery mess when you go to squeeze them out and the dip will be all wrong.
- Cooking The Potatoes: When I want the easiest, quickest method I cook the potato in the microwave. When I have more time, I bake in the oven.
- Boiling Method: You can also boil the potato but that will add more liquid to the recipe so you will need to reduce the milk by about ¼ to ½ cup. I suggest that you start with using ¼ cup milk and keep adding until you get a thick, but scoopable consistency.
- Sauté Until Browning: I prefer to sauté the spinach, artichoke and onions until just browning. This gives a slight caramelized flavor to it and makes it extra yummy.
- Cashew Preparation: If you are not using a high speed blender I recommend that you either soak the cashews overnight, boil them for 30 minutes, or grind them into a fine powder using a coffee grinder.
- Bread Bowl: If you’re using a bread bowl, cut the top off and scoop out the soft bread inside (I use my hands), and leave about a ½ inch border of bread. If I use a bread bowl I remove the dip from the oven and place the bread top and inside pieces on the baking sheet. I bake them for an additional 5 minutes to crisp them up before filling with the dip.
- Keep It Warm: When I serve this for parties and special occasions, I keep it warm in my crock pot.
📖 Variations
Add Spice: I love to mix in some chopped pickled jalapeños for a bit of a kick! Red pepper flakes or cayenne pepper can also be used to turn up the heat!
Other Mix-Ins: Feel free to add in other chopped veggies or swap the green onion out for something different. I have used sweet onion, bell peppers, and cauliflower to keep things new and interesting.
Nut-Free: While it is technically possible to make my dip nut free, it won’t have as much creaminess. Omit the cashews and substitute them with potato and white beans. I have also tried replacing them with sunflower seeds. The flavor changes slightly but it is still yummy.
🍽 Serving Suggestions
So what do you eat spinach artichoke dip with? I like to add some extra flavor to this dip by topping it with vegan parmesan and crushed red pepper. It makes a great healthy dip, filling, spread, or side. Try serving it with any of the following:
Dippers: When I want to keep things super simple I just serve this healthy spinach artichoke dip with one or two of the following:
- Vegetable sticks like celery sticks, sliced carrots, or carrot sticks, or even sliced succhini
- Vegan sausage balls
- Air fryer tortilla chips
- Pita chips
- Crispy garlic bread
- Crackers
- Air fryer tofu nuggets
- Bell pepper strips
- Vegan pigs in a blanket
Looking to take things a step further? This recipe can be used in other creative ways whether you spread it, scoop it on top, or mix it in:
- Vegan Chicken Sandwich
- Hemp Burgers
- Healthy Baked Potatoes With Broccoli And Cheese
- Sourdough Grilled Cheese
- Vegan Bagels
- Homemade Vegan Pasta
- Vegan Jalapeno Poppers (as the filling)
🧊 Storing And ♨️ Reheating
Prep Ahead: When I want to prepare the dip ahead of time, I mix it all up but wait to bake until I am ready to serve. If you’re using a bread bowl, wait to put it in the bread until just before baking.
Refrigeration: I store leftover vegan spinach and artichoke dip in the refrigerator in an air-tight container for up to 5 days.
Freezing: When I freeze this dip for longer storage I skip the spinach and artichokes. I freeze the base on its own in an airtight freezer safe container for up to 3 months. Once I am ready to enjoy the dip, I simply defrost the base, re-blend, then proceed with the recipe! The texture may change a bit.
Reheating: I either snack on the chilled dip, or reheat it to make it hot again. I warm it in the oven at 350 degrees, or microwave it in 30 second increments until warm, stirring occasionally.
❓Recipe FAQs
HOW DO I AVOID WATERY DIP?
Making this vegan spinach dip recipe is pretty fool-proof if you follow along with the instructions! To avoid having a dip that is too watery, I recommend that you take the time to remove excess water from the artichokes since they have been soaking in water in their can. When using frozen spinach, it is also important to squeeze out all the water to ensure the dip turns out nice and creamy. I use a clean kitchen towel or paper towels to do this!
HOW DO I KNOW WHEN THE DIP IS DONE BAKING?
Since we’ve already sautéed the veggies, this comforting dip only needs to bake long enough to be heated all the way through. You will know that it is ready when the top starts to thicken and look less liquidy. Once it begins to get slightly brown on the top, it is done baking and ready to be removed from the oven! For me, I usually find 15-20 minutes in the oven to be perfect.
HOW SHOULD I SERVE MY SPINACH ARTICHOKE DIP?
Traditionally, spinach dip is baked and served hot. This easy vegan spinach artichoke dip is baked and best served straight from the oven. But if you prefer it cold, you can chill it after baking then dig in! I love it both ways!
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📋 Recipe Card
Vegan Spinach Artichoke Dip (Creamy & Healthy!)
Dig into my creamy vegan spinach artichoke dip—a healthier, dairy-free twist on the classic that's just as rich and delicious. Made with wholesome ingredients, it's perfect for anyone looking for a plant-based dish for parties, picnics, or as an easy appetizer for family meals. This versatile recipe makes for the ultimate dip, spread, or topping!
Servings: 8
Calories: 115kcal
Ingredients
- 10 ounces frozen or fresh spinach defrosted (about 8 packed cups fresh spinach)
- 14 ounces artichoke hearts 1 can (make sure they are in water and not oil)
- ½ cup sliced green onion
- drizzle oil to sauté or broth or water
- ¾ cup cooked potato about 1 medium potato (see note)
- ¾ cup raw cashews see note
- ¾ cup cooked white beans drained and rinsed
- ¾ cup unsweetened non-dairy milk I use cashew
- 3 cloves garlic
- ¼ cup distilled white vinegar
- 1 teaspoon sea salt
- ½ – 1 cup vegan parmesan to top (optional, use store bought or homemade)
- crushed red pepper for garnish optional
Instructions
- Preheat oven to 350 degrees F / 175 C
- Squeeze out the water from the defrosted frozen spinach if using frozen, use your hands and squeeze until most of the water is removed. You will get one cup spinach after removing the water.
- Then, squeeze out the water from the artichoke hearts in the same way. You will get one cup artichoke hearts after removing the water.
- Sauté the spinach (if using fresh just put it right into the pan), artichoke hearts and green onion with a drizzle of oil, broth or water over medium heat until they are hot and just begin to brown. Add more oil, broth or water as needed so they don’t stick. But also be careful to sauté until all the liquid is gone. Takes about 5 or so minutes. Set aside.
- Place potato, cashews, white beans, milk, garlic, vinegar and salt into a high-speed blender and blend until smooth.
- Add sautéed veggies and pulse to incorporate. Pulse only a few times if you want the dip chunky, and more if you prefer it with smaller pieces.
- If using a bread bowl, then cut the top off and scoop out the soft bread inside (you can use your hands), leaving about a ½ inch border of bread.
- Pour mixture into the bread bowl (you may have a little left over depending on how big your bread bowl is) or a square baking dish (I used 8 x 8). You can also use a skillet if you prefer. If using a bread bowl, put it on a baking sheet.
- Sprinkle Parmesan over the top if using.
- Bake at 350 degrees for 15-20 minutes, or until the top is beginning to brown and the dip is heated through. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.
- Once done, you can take out the dip and add the bread top and bread pieces to the cookie sheet. Bake for 5 minutes to get a slight crisp. This is totally optional.
- Enjoy nice and warm with the bread pieces, your favorite tortilla chips, veggies and crackers!
Notes
To Prep Ahead: Make Parmesan if using. Soak cashews if not using a high speed blender.
Other Tips:
- I used red potatoes but any starchy potato will work, just don’t use sweet. You can easily cook the potato in the microwave, or you can do it in the oven. You can also boil it but that will add more liquid to the recipe so you will need to reduce the milk by about ¼ to ½ cup. Start with using ¼ cup milk and keep adding until you get a thick, but scoopable consistency.
- If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
- The Parmesan is an optional topping but it adds such good flavor. You can make my recipe and keep the rest in your fridge to top anything and everything.
Nutrition
Calories: 115kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Sodium: 404mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g
